Georgia Magazine - October 2012 - 34

Shaun Doty’s Glazed Confit Pastured Chicken Wings were featured at a chicken demonstration this summer at Morningside Farmers Market.

Shaun Doty soon will open Bantam & Biddy, devoted to serving pastured poultry. Doty’s restaurant, located in Atlanta, will use chickens from White Oak Pastures as well as from a source in North Carolina. While Georgia’s chicken production depends heavily on its large commercial producers raising birds conventionally, its future as the nation’s largest poultry-raising state will include a wide variety of consumer options. That ought to keep everybody supplied with the sort of product they want at a cost that meets the needs of many budgets. Jane F. Garvey is a food, wine and travel writer from Decatur. This dish is also known as Chicken Cacciatore. Chicken used in this recipe came from Darby Farms.

Rinse chicken under cold water and pat dry with paper towel. Spread flour on a plate and season to taste with salt and pepper. Dredge each piece of chicken in seasoned flour, shake off the excess and set aside. In a large heavy casserole with a lid, heat 2 tablespoons olive oil over medium-low heat and brown chicken a few pieces at a time on both sides. Remove to a plate and reserve. When all chicken is browned, add remaining 2 tablespoons olive oil to pan, and sauté prosciutto and onion. After a minute or two, add bell pepper and garlic. Stir; add mushrooms. Add the wine and raise the heat to cook off the alcohol. Add tomatoes and chicken stock. Return chicken and vegetables to the casserole. Sprinkle with dried Italian herbs, and bathe chicken and vegetables with tomato sauce. Cover casserole, and reduce heat to medium-low. Let the chicken cook at a low heat for 45 minutes or until tender and cooked through. To serve, lift the chicken from the sauce and compose it on a warm platter. Top with some of the sauce and pass the rest in a warmed sauce boat. Serve with noodles. Serves 4.

bones. In a large bowl, combine agave nectar, lime juice, fish sauce and soy sauce. Whisk to combine. To serve, drain lard away from wings and transfer to a cast iron skillet. Heat lard to 350 degrees and in two batches, fry wings until crispy, about 5 minutes. Add fried wings to marinade and gently mix to combine. Transfer to a serving platter, season generously with salt and pepper and garnish with cashews. Serve hot. Chef Zeb Stevenson of The Livingston and Proof and Provision in Atlanta demonstrated this dish at the Peachtree Road Farmers Market, and used the pasture-raised chicken from Greg and Lainya Hutchins’ Heritage Farm in Carroll County.

T.C. BRODNAX

Thai Chicken Salad
2 pounds de-boned chicken, ground in a “granny grinder” or chopped finely by hand (do not use food processor) 1/4 cup water, more or less 2 cups shredded broccoli 2 cups shredded cabbage 2 tablespoons julienned, peeled fresh ginger 1/2 cup fresh lime juice 2 tablespoons coconut (palm) sugar 2 teaspoons fish sauce 1/2 red chili Padrón pepper, sliced very thinly 4 tablespoons coconut oil 1/4 cup toasted pecans (or almonds, or peanuts), pulsed to a coarse consistency in a food processor Fresh cilantro, mint and basil leaves, to garnish Salt, to taste

Glazed Confit Pastured Chicken Wings
Shaun Doty
20 pastured chicken wings 1 tablespoon coarse salt 1 quart lard 1/2 cup agave nectar 1 lime, juiced 1 tablespoon fish sauce 3 tablespoons soy sauce Salt and black pepper, to taste 1 cup chopped, toasted cashews

Chicken Hunter Style
4 large chicken legs All-purpose flour as needed Sea salt and freshly ground black pepper, to taste 4 tablespoons extra-virgin olive oil, divided 1/3 cup finely chopped prosciutto or ham 1 cup finely minced onion 1/2 cup minced green bell pepper 1 teaspoon minced fresh garlic 4 ounces mixed mushrooms, chopped 1 cup dry Marsala wine (not “cooking wine”) 1 (28-ounce) can crushed tomatoes 1 cup low-sodium chicken stock 1 teaspoon dried mixed Italian herbs Pappardelle or other wide noodles, for serving
34

Preheat oven to 300 degrees. Mix wings with coarse salt and refrigerate overnight to remove excess water. In a large baking pan, melt lard and add wings. Bake at 300 for 4 hours or until meat pulls away from

Place ground/chopped chicken in a large fry pan and pour 3/4 inch water in the bottom. Place fry pan over medium heat, and cook chicken, stirring frequently, until just done and all traces of pinkness are gone. Drain off any liquid and reserve meat. Place broccoli, cabbage and ginger in a large bowl; set aside. (Continued on page 36)

Still hungry?
For more information on Georgia’s poultry producers and bonus recipes, look for our “Second helping: Poulstory, beginning on page 36A in this month’s digital web exclusive try,” web exclusive edition, available at www.georgiamagazine.org.
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Georgia Magazine - October 2012

Table of Contents for the Digital Edition of Georgia Magazine - October 2012