Hunter’s Chicken With Nero d’Avola

Chef Hugh Acheson, Five & Ten, Athens, Ga.

Hunter’s Chicken With Nero d’Avola
This recipe lightens a simple one-pot meal with olive oil instead of lard and adds a touch of exotic spice. (Andrew McCaul)
From the Jun 15, 2013, issue

What is Southern food? Hugh Acheson is one of a number of chefs encouraging diners to broaden their definition. So how does chef Hugh Acheson intend to move Southern food forward? By looking backward. This chicken recipe shared with Wine Spectator was inspired by Charleston Receipts, a 1950 cookbook admired for preserving generations of Charleston-area recipes and the strong influence on this cuisine of Gullahs, descendants of slaves living in the coastal area called the Lowcountry.

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