Fusing classic technique with local ingredients, Chef Grant Buchanan crafts the perfect complement to Colorado’s winter chill
Melding his Southern heritage, classic French training, and organic ingredients grown on his family’s Colorado farm, Chef Grant Buchanan is whipping up a delicious new spin on local cuisine. Taking a cue from chefs country-wide who are employing their native ingredients to create new, truly American fare, Buchanan utilizes homegrown produce, and techniques learned during his years studying in Paris, to craft unique recipes for his Boulder-based catering company, GB Culinary.
Buchanan’s Wine Braised Chicken recipe is the perfect cure for the Colorado winter chill. This dish can be made ahead of time and warmed, freeing hosts to mingle with their guests instead of staying cooped up in the kitchen. Buchanan recommends pairing a light, crisp wine to cut through the heaviness of the dish, and serving soft chocolate or vanilla mousse as the finishing flourish for a perfect winter meal.
Wine Braised Chicken with Fall Vegetables and Cornbread
– 4 oz. Slab Bacon, diced
– 1 Whole Chicken, cut into 1/8ths
– 1 Large Sweet Onion, sliced
– 3 Garlic Cloves, smashed
– 3 Thyme Sprigs
– 1 Sprig Rosemary
– 1 Bay Leaf
– ½ cup Dry White Wine
– ¾ cup Chicken Stock
– 1 tbl Butter
– Salt & Pepper to taste
– ½ lb Crimini Mushrooms, quartered
– 4 Baby Carrots, peeled & halved
– 6-8 Brussels Sprouts, quartered
– 1 ½ cup Butternut Squash, diced & divided into 1 cup and ½ cup
– 2 Thyme Sprigs
– Olive Oil
– ½ cup Chicken Stock
– 1 tsp Sorghum Syrup or Maple Syrup
– 2 tbl Butter
– Salt & Pepper to taste
1. Preheat oven to 375F. Season chicken with salt.
2. Heat a cast iron pan over medium heat. Add diced bacon and cook until grease releases and bacon browns.
3. Remove bacon and set aside.
4. Place chicken in pan, using the grease from the bacon to brown chicken on all sides, about 2-3 minutes per side.
5. Remove chicken and set aside.
6. Add sliced onion to pan and sauté until translucent, scraping up any bits of bacon or chicken from the bottom of the pan.
7. Add white wine. Cook until reduced by half.
8. Add chicken stock, garlic, thyme, rosemary, bay leaf and butter. Season with fresh cracked pepper.
9. Return chicken to pan and arrange in one layer. Bring to a simmer and cook for 15-20 minutes (until chicken reaches 160F internally or juices run clear when pierced with a knife).
10. Cover with foil and rest for 15 minutes.
11. Place mushrooms, carrots, brussel sprouts and ½ cup of diced butternut squash with thyme sprigs in a bowl.
12. Season with olive oil, salt and cracked pepper. Place on a baking tray in one even layer and roast at 375F for 15-20 minutes or until all vegetables are fork tender.
13. In the meantime, place remaining diced squash in a saucepan with ½ cup chicken stock, 2 tbs butter, salt and pepper. Cook until squash is very tender.
14. Place in food processor and run until smooth.
15. Season with sorghum syrup or maple syrup and set aside.
To Finish: Bring chicken back to a simmer and top with roasted vegetables. Serve with squash purée, garnish with bacon and pair with your favorite cornbread.