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Ingredients

• 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

Description

At Bluestem Restaurant In Kansas City, Missouri, Chef Colby Garrelts Combines Artful Presentation With The Best Local And Seasonal Foods Available. This Chicken Recipe Showcases One Of His Favorite Cooking Techniques, Both In His Restaurant And At Home: B

Williams-Sonoma