Braised Chicken with Succotash
- 1 chicken, 4 to 4 1/2 lb., backbone removed, chicken cut into 10 pieces
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- 3 Tbs. olive oil
- 2 yellow onions, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 3/4 cup white wine
- 4 1/2 cups chicken stock, plus more as needed
- 6 bay leaves
- 4 oz. bacon, diced
- 2 cups fresh corn kernels
- 1 1/2 cups sliced okra
- 1 small shallot, finely diced
- 1 1/2 Tbs. minced garlic
- 8 oz. dried navy beans, soaked in water overnight and drained
- 8 oz. dried black-eyed peas, soaked in water overnight and drained
- 3 Tbs. chopped fresh chives
- Lemon wedges for serving
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. 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. 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. Add 3 of the bay leaves. Cover the pot, transfer to the oven and cook until the chicken is cooked through, about 1 hour. 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. Add the remaining onions and sauté until tender, 5 to 7 minutes. Add the corn, okra, shallot, garlic and the remaining 3 bay leaves. Cook, stirring occasionally, 3 to 5 minutes. Add the navy beans and black-eyed peas and cook, stirring occasionally, for 3 minutes. 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. Serve from the Dutch oven and pass lemon wedges at the table. Serves 6 to 8.
Adapted from a recipe by Colby Garrelts, Chef, bluestem, Kansas City, MO.