From Chef Brian McConnell at Marksbury Farm Market
Photo: Edis Celik
3 1/2 lb (pasture-raised) chicken
3 Tbsp creole seasoning
3 Tbsp vegetable oil
2 large bunches green onions, whites and greens chopped
2 cloves garlic, sliced
2 C dry white wine (can substitute chicken broth)
4 whole tomatoes, cored and roughly chopped
1 C chicken stock (make by simmering chicken back, neck, and wing tips, if desired)
Salt and pepper to taste
Heat oven to 400 degrees. Cut the chicken into breast halves, wings, thighs, and drumsticks and sprinkle with creole seasoning. Roast for 30 minutes. When cool enough to handle, pull the chicken meat from the bones (add the bones in the pot to simmer for chicken broth).
Heat oil in a wide, heavy skillet on medium-high heat. Add onions and cook, stirring occasionally, until they just begin to brown. Add garlic and cook 30 seconds. Add the white wine or broth and stir to loosen any brown bits. Boil rapidly for 2 minutes. Add tomatoes and chicken stock. Simmer for 5 minutes, then add pulled chicken and simmer for 5 more minutes. Salt and pepper to taste. Serve with rice.
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