Pan roasting bone-in chicken keeps the meat moist and tender. A tip to achieving great color is to lightly dust the chicken with flour before placing it skin-side down in a hot, oiled pan. Be sure not to fuss with the chicken; allow it to brown on one side before you flip it. Go ahead and experiment with the use of different herbs and wines to achieve a unique and tasty sauce.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.