Servings: 6 - 8
For this braise, I like using whole chickens cut into pieces to get the perfect mix of white and dark meat to please all my guests. If you prefer either all dark or all white meat, you can instead buy about 5 pounds of the chicken parts you like.
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This is my absolute "go to" dish when I'm cooking for a crowd and need something to "make ahead". I skip the squash - too much work and doesn't add much to the recipe. I also buy chicken pieces already cut and usually use breasts and thighs only. It's all done ahead and refrigerated overnight. Then just reheat gently and serve. Everyone raves about it! Oh - add a few extra figgs. Everyone wants at least a few. They add a wonderful sweetness to the dish.
This recipe appeared in your magazine a number of years ago. I have made it many times and find it to be a mysterious and exquisite blend of flavors, suitable for family or company. I'm making it again this week for a belated Christmas celebration for neighbors and relatives.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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