David Boswell, Executive Chef of Fort Wayne Country Club (Fort Wayne, Ind.), says his roasted half-chicken is a favorite of his—and among members.
With creamy grits, winter vegetables, toasted seeds and romesco, the dish, he says, is at once refined and rustic.
“There’s nothing like a beautifully roasted chicken,” Boswell says, “then add in the flavors of the fermented Calabrian chili with just a slight spice behind it. Add in the creamy grits that has that wonderful full flavor of the taleggio and then the fall vegetables of fennel, roasted radishes and butternut squash—I toss all of these in bacon fat butter—and you have what I feel is a lovely fall roast chicken dish.”
Initial inspiration, Boswell says, came from a former workplace.
“I used to work at Tra Vigne in Napa, Michael Chiarello’s former flagship Italian restaurant,” he says. “Since then, I have had a love for great Italian food and am inspired quite often to create dishes using Italian ingredients and techniques.”
Roasted Half-Chicken With Creamy Grits
Click here for the recipe.