Chef’s Ben Pichler and Jim McIntosh from Grand Cafe prepared the dish, using ingredients from Wild Acres

For the rub, combine:
2 T Kosher salt
2 T  cracked black pepper
1 T brown sugar
1 T paprika
1 T chili powder
1/2 t cayenne pepper
1 t garlic powder
1 t dried oregano
1 t dried thyme
For the chicken:
1 Wild Acres chicken, quartered
1  shallot, minced
8 oz  mushrooms, sliced
4 oz  white wine
16 oz chicken stock, reduced to 8 oz
2  medium or 1 large heirloom tomato, diced
1 T fresh parsley
salt and pepper to taste
1 T canola oil 

Prepare grill or smoker for indirect smoking. Season chicken quarters heavily with rub.  Smoke chicken quarters for 20 minutes. Heat oil in a large sauté pan and brown the chicken quarters on all sides. Remove from pan and reserve. Add shallots and mushrooms to the pan and sauté without browning. Add white wine and reduce by ¾ over high heat. Add the reduced chicken stock, bring to a boil, and then reduce to a simmer. Season with salt and pepper. Place chicken quarters in sauce and cook slowly until done, about 20 minutes. When chicken is done, remove from pan and reduce sauce to desired consistency over high heat. Add the chopped parsley and diced tomatoes and season if necessary. Place chicken back in pan.

For the Succotash:
3 ears fresh sweet corn
2 small zucchini, diced
2 summer squash, diced
3 garlic cloves, minced
2 poblano peppers
2 red peppers
8 oz green beans cut into 1 inch pieces
2 T white wine
2 T canola oil
1 T butter
salt and pepper

Grill the corn and remove kernels from cobs. Also, char the poblano and red peppers.  When skin is completely black, place in a bowl and cover with plastic for 20 minutes.  After 20 minutes, peel, remove seeds and dice the peppers. Heat oil in a large sauté pan; add the squash and zucchini and sauté for about 3 minutes. Add garlic and sauté until its aroma is apparent. Deglaze pan with white wine and add roasted diced peppers, green beans, and corn and cook for another 3 minutes, or until all ingredients are hot. Toss with butter and season with salt and pepper to taste.

To Serve:
On a large platter, serve chicken atop a generous bed of succotash. Cover with sauce.

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