Dave Matthews Band's Recipes from the Road - Chicago Edition

Dave Matthews Band's 42-date North American tour is officially underway, stopping in Chicago Saturday July 5th to play at the First Merit Bank Pavilion at Northerly Island. Fiona Bohane, Dave's personal chef who cooks for the entire band and crew every night on tour, is sharing one of her favorite dishes and giving CHI-lebrity a sneak peek into her "Recipes from the Road".  Pairing perfectly with Dave's very own brand of wines called The Dreaming Tree, Chef Fiona is sharing step by steps for her Green Chili Braised Chicken.

Let's get cooking!

Chef Fiona’s Green Chili Braised Chicken - Serves 4

Pair with our Central Coast Crush Red Blend

  1. Rub chicken with spice mix.
  2. Take a large heavy bottomed pan and heat over medium high heat. Add oil. In batches, brown chicken on all sides (10-15 min). Do not over crowd the pan (reduce heat if pan begins to smoke).
  3. Place chicken in an ovenproof dish large enough so the chicken will lie comfortable in a single layer.
  4. Reduce heat to medium. Drain all but 1-2 tbsp of oil from pan and add onions, celery, carrots and salt, saute for 2-3 min until vegetables start to cook, add garlic, saute 1-2 min. Add peppers, cook until lightly brown.
  5. Add beer, reduce by a third. Add chicken stock, bring to boil. Then, add stock mixture to ovenproof pan, with bay leaf and oregano.
  6. Cover with lid or wrap in foil (if foil touches the chicken, place parchment paper on top of the chicken first).
  7. Place in a 350 degree oven for 1 ½ hrs (if using convection oven, cut time by 30 min). Check after 1 hr, you want the chicken to be very tender but not falling off the bone.
  8. Remove chicken from oven and rest for 5 min, remove bay leaf and oregano stalks. Season sauce with salt, pepper, and a little honey to taste.
  9. Serve over rice with cilantro, sour cream, lime wedges and your favorite hot sauce.

Ingredients:

•           2 each, organic, free range, locally grown chicken drumsticks, thighs and breasts (cut in half, across the bone)

•           1 medium yellow onion, julienned

•           1 large stalk celery, ½ in. sliced

•           1 Poblano pepper

•           1 Anaheim pepper

•           2 Hatch pepper, chopped, or 1 small can drained

•           1 jalapeno, seeded, sliced

•           5 cloves garlic, crushed

•           ¼ tsp salt

•           1 tbsp canola oil

•           1 cup beer (preferably Mexican)

•           1 cup chicken stock

•           5 sprigs fresh oregano

•           1 bay leaf

•           Salt, pepper, honey (optional)

•           Handful fresh cilantro, chopped

•           1 lime cut in wedges

•           Sour cream

Spice mix:

•           1 tsp salt

•           ½ tsp black pepper

•           1tsp cumin

•           ½ tsp paprika

•           ¼ tsp thyme

•           Pinch Cayenne

Or

•           1 tbsp Mexican spice mix

 

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