Braised Chicken with Succotash

Name: Braised Chicken with Succotash
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Southern
Ingredients: 113 grams bacon, diced; 6 bay leaves; 227 grams dried black-eyed peas, soaked in water overnight and drained; 1 carrot, peeled and diced; 2 celery stalks, diced; 1 chicken, 4 to 4 1/2 lb., backbone removed, chicken cut into 10 pieces; 1 liters chicken stock, plus more as needed; 227 grams dried navy beans, soaked in water overnight and drained; 3 Tbs chopped fresh chives; 473 milliliters fresh corn kernels; 2 Tbs minced garlic; 8 servings Kosher salt and freshly ground pepper, to taste; 8 servings Lemon wedges for serving; 355 milliliters sliced okra; 3 Tbs olive oil; 1 small shallot, finely diced; 1 Tb unsalted butter; 177 milliliters white wine; 2 yellow onions, diced

Braised Chicken with Succotash might be just the Southern recipe you are searching for. One portion of this dish contains about 16g of protein, 15g of fat, and It works well as a reasonably priced main course. A mixture of okra, bay leaves, chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 4 hours and 10 minutes.

Instructions

Preheat an oven to 350F.Season the chicken with salt and pepper. In a 7 1/4-quart Dutch oven over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, sear the chicken until golden, 3 to 5 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Butter

Equipment you will use

Dutch Oven

Oven

Transfer to a platter. Reduce the heat to medium and add half of the onions and all of the carrot and celery. Cook, stirring occasionally, for 5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Add the wine, scraping up the browned bits, and simmer until the liquid is reduced by half, about 4 minutes.Return the chicken to the pot and add 2 cups of the stock. Increase the heat to medium-high and bring to a boil.

Ingredients you will need

Whole Chicken

Stock

Wine

Equipment you will use

Pot

Add 3 of the bay leaves. Cover the pot, transfer to the oven and cook until the chicken is cooked through, about 1 hour.

Ingredients you will need

Bay Leaves

Whole Chicken

Equipment you will use

Oven

Pot

Transfer the chicken to a platter. Strain the cooking liquid through a fine-mesh sieve and reserve; you should have about 3 cups.Set the Dutch oven over high heat and warm the remaining 2 Tbs. oil. Cook the bacon until the fat is rendered, about 5 minutes.

Ingredients you will need

Whole Chicken

Bacon

Cooking Oil

Equipment you will use

Dutch Oven

Sieve

Add the remaining onions and saut until tender, 5 to 7 minutes.

Ingredients you will need

Onion

Add the corn, okra, shallot, garlic and the remaining 3 bay leaves. Cook, stirring occasionally, 3 to 5 minutes.

Ingredients you will need

Bay Leaves

Shallot

Garlic

Corn

Okra

Add the navy beans and black-eyed peas and cook, stirring occasionally, for 3 minutes.

Ingredients you will need

Navy Beans

Peas

Add the reserved cooking liquid plus enough stock to cover the beans by about 1/2 inch. Bring to a boil, reduce the heat to low, cover and cook for 40 minutes. Uncover and cook, stirring occasionally, until the beans are tender, about 40 minutes more. Season with salt and pepper.Return the chicken to the pot, cover and cook until the chicken is warmed through, 10 to 12 minutes. Discard the bay leaves. Stir in the chives.

Ingredients you will need

Salt And Pepper

Bay Leaves

Whole Chicken

Chives

Beans

Stock

Equipment you will use

Pot

Serve from the Dutch oven and pass lemon wedges at the table.

Ingredients you will need

Lemon Wedge

Equipment you will use

Dutch Oven

Serves 6 to 8.Adapted from a recipe by Colby Garrelts, Chef, bluestem, Kansas City, MO.

Equipment

Ingredients

Servings:

113grams

bacon, diced 6

bay leaves 227grams

dried black-eyed peas, soaked in water overnight and drained 1

carrot, peeled and diced 2

celery stalks, diced 1

chicken, 4 to 4 1/2 lb., backbone removed, chicken cut into 10 pieces 1liters

chicken stock, plus more as needed 227grams

dried navy beans, soaked in water overnight and drained 3Tbs

chopped fresh chives 473milliliters

fresh corn kernels 2Tbs

minced garlic 8servings

Kosher salt and freshly ground pepper, to taste 8servings

Lemon wedges for serving 355milliliters

sliced okra 3Tbs

olive oil 1small

shallot, finely diced 1Tb

unsalted butter 177milliliters

white wine 2

yellow onions, diced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is King Frosch Riesling Auslese All Natural German. It has 5 out of 5 stars and a bottle costs about 19 dollars.