From: Chef James Clark, Marina Inn at Grande Dunes, Myrtle Beach, SC. Yield: 4 servings.
2 whole 3½-lb. chickens, with livers
1 andouille sausage
1 sweet onion
2 celery ribs
2 tomatoes, diced
1 clove garlic
½ cup Tupelo honey
½ bunch chives
1 bay leaf
2 cups Carolina Gold Rice
¼ cup Chardonnay
1¼ qt. chicken stock
2 Tbsp. bacon drippings
2 Tbsp. olive oil
2 Tbsp. butter
to taste, salt and pepper
Rinse chickens with cold water and pat dry. Remove livers and set aside. Bone the breast, leaving wing bone attached and skin on breast. Trim wing bone down to single bone and set aside in cooler.
Heat chicken stock. Add chicken bones and attached legs and thighs; allow to simmer for 1½ hours. Remove from liquid, let cool slightly and gently remove skin. Shred remaining meat from legs and thighs; store in separate container. Strain chicken broth and keep warm.
For pilau: Dice andouille sausage, onions, celery, chicken livers and mince garlic. In heavy bottom saucepan, heat bacon drippings and add sausage and garlic; begin to brown. Next, add livers, onions and then celery; continue to brown. Once all items have browned slightly, add rice and bay leaf. Stir well with wooden spoon. Once rice is fully combined, add wine and let simmer. Once wine begins to be absorbed, reduce heat to simmer and slowly add remaining chicken stock 2-4 oz. at a time. Continue to stir as if for risotto.
While pilau is cooking, heat oven to 400°F. Remove chicken breast from cooler and season on each side with salt and freshly ground pepper. Heat heavy bottom saute pan and add olive oil. Add chicken breast, skin-side down, and begin to brown. Once skin side has browned, turn chicken breast over and brush with Tupelo honey. Add chardonnay and butter, and place in oven for 3 minutes. Remove from oven and baste chicken breast with liquid in pan. Do this 3 more times until chicken is cooked through.
Return to pilau: Once ¾ chicken stock has been used, add tomatoes and shredded chicken meat, season with salt and pepper and continue to stir and cook. Once all stock is absorbed, turn off heat and add chopped chives. Cover and let stand for about 10 minutes. Remove chicken breast from pan and reduce remaining liquid to glaze consistency. Spoon over chicken and serve with pilau.
