Pan Seared Chicken with Hopin' Jon & Tomatillo BBQ Sauce

Chef David "Spoon" Gauthier from Smoky Rose puts a Southern spin on chicken dinner. His restaurant across Garland Road from the Arboretum is known for its great patio.
 

Pan Seared Chicken with Hopin’ Jon & Tomatillo BBQ Sauce

Hoppin Jon:

Chicken:

Chow Chow:

Tomatillo BBQ Sauce:

Cook bacon in a pan over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes sautéed greens . Add broth,black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to pan. Cover to keep warm; set aside.

Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

Cow Chow - Mix the first 5 ingredients and salt together. Chill that for about a hour. After a hour rinse those ingredients and return to a bowl. In a pot stir the sugar, white wine, mustard seeds, celery seeds, and turmeric. Bring to a boil now pour this liquid over your chopped veggies and wrap and let it sit for a hour. After a hour chill and it ready to eat

BBQ Sauce - Cook all ingredients in a pot for two hours or until green tomato’s and tomatillos are tender. Process mixture, in batches, in a food processor or blender until smooth.

LINK: www.smokyrose.com