Wood-fired Chicken Recipe

Marinate Chicken

Pat chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs chopped thyme, 1.5 tsp salt and 1 tsp black pepper. Rub mixture evenly under the skin and over the chicken pieces. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 30 minutes before cooking.

Wood-Fire Cook or Oven Roast

Preheat a wood-fired grill to medium-high (about 425–475°F) with coals pushed to one side for indirect heat. If using an oven, preheat to 425°F and use a roasting rack. Sear chicken skin-side down over direct heat for 4–5 minutes until deeply browned and crisp, then move to indirect heat (or place on rack in oven). Continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F, about 18–25 minutes total depending on size. Let rest 5 minutes before serving.

While chicken rests (or during the last 10 minutes of cooking), make the sauce. In a medium skillet over medium heat melt 2 tbs butter. Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Carefully add 1.25 tbs bourbon to deglaze the pan. If cooking on a gas/indoor range, remove pan from heat before adding alcohol and then return to reduce flaring; if using wood-fire, take caution. Let bourbon reduce by about half, about 1–2 minutes.

Add 3 tbs chicken stock and simmer 1–2 minutes. Stir in 3 tbs heavy cream and 1 tsp Dijon mustard. Simmer gently until sauce coats the back of a spoon, about 2–3 minutes. Season with 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp chopped parsley. Keep warm and spoon over chicken when serving.

In a large skillet over medium-high heat, heat 1 tbs olive oil and 1 tbs butter until shimmering. Add the sliced mushrooms (8 oz) in a single layer and let brown undisturbed for 2–3 minutes, then stir and cook another 2–3 minutes until golden and any liquid has evaporated.

Add 1 tsp minced garlic and cook 30 seconds. Add the baby spinach (4 cups) in batches, stirring until wilted between additions. Season with 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat and keep warm; spoon over or beside the chicken when plating.

Place 2 lbs peeled, cubed Yukon gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

While potatoes cook, cook 4 slices bacon in a skillet until crisp. Drain on paper towels and crumble when cool. Warm 0.75 cups milk and 4 tbs butter together until butter melts (do not boil).

Drain potatoes thoroughly and return to the hot pot. Mash with a potato masher or ricer. Add warm milk and butter mixture, 0.5 cups grated Parmesan, and the crumbled bacon. Season with 1 tsp salt and 0.5 tsp black pepper. Stir until creamy and adjust seasoning to taste. Keep warm until plating.

Place a generous scoop of bacon & Parmesan mashed potatoes on each plate. Arrange wilted spinach and mushrooms beside the potatoes. Place one chicken thigh (or two smaller pieces) on top or next to the spinach.

Spoon 1–2 tbs of the bourbon cream sauce over the chicken and a little around the plate. Sprinkle an additional 2 tbs grated Parmesan and 1 tbs chopped parsley over the potatoes and chicken. Serve immediately with a lemon wedge if desired.