Flavor Profile: Chef Duane Nutter

Known for his simple, yet intricate dishes, Chef Duane Nutter delivers chef-driven ‘Southernational’ cuisine at One Flew South, positioning himself  as one of Atlanta’s most innovative chefs, impressing diners and critics with his signature modern spins on classic dishes for more than 15 years. A Louisiana native, Nutter began his culinary career in 1994, studying under well-respected Chef Daryl Evans at the Four Seasons Hotel in Atlanta.

Nutter went on to work at the Ritz Carlton in Palm Beach, Fla. followed by Kentucky’s Seelbach Hilton’s Oakroom. In 2008, Nutter accepted the position as One Flew South’s executive chef and used his imaginative execution to blend southern ingredients with world travel influences into the dishes for the first upscale travel-dining restaurant in the world’s busiest airport.

Chef Nutter was kind enough to share this soul-warming recipe, perfect to share with loved ones on a cool evening.

• One Flew South Chicken Noodle Soup

• 10 lb chicken leg & thighs ( seasoned with Chinese 5 spice)

• 6qt chicken stock

• 8oz medium diced onions

• 4oz medium diced carrots

• 4oz medium diced celery

• 4oz medium diced fennel

• 1 lb rough cut ginger

• 2T star anise

• 4 cinnamon sticks

• 3 whole garlic bulbs (skin and all)

• 3T olive oil

• 5 bay leaves

• 1/4 lb thyme

• 1bt white wine

• In a large heavy bottom pan, add 3T olive oil.

• Brown the leg and thigh meat until golden on both sides.

• When thighs are golden place them in a medium size stock pot.

• Discard the extra fat from the pan you seared the chicken leg and thighs in, leave just enough to cover the mirepoix (ginger, fennel, onions, celery, carrots, and garlic).

• Coat all of the mirepoix with the leftover oil in the pan and place in a 350 degree oven for about an hour, stirring occasionally until nicely roasted.

• While the mirepoix is roasting, add the 6qt of chicken stock, bay leaves and cinnamon sticks.

• Let simmer for 2 hours.

• Pull the chicken leg & thighs out of the stock pot after about an hour and let them cool.

• Pull the mirepoix out of the oven and deglaze the pan with the white wine and let reduce by half. Add the reduction of wine and mirepoix to the stock pot and let simmer for the remaining hour. Skim off broth’s excess fat, season with salt as needed then strain and cool until ready to serve.

• Once chicken is cool, pull all meat from the bones and set aside.

For each bowl of soup, prepare as directed below

• 1t olive oil

• 3oz pulled leg & thigh meat

• 8oz 5 spice broth

• 2oz soba noodles (cooked)

• 1/2t green onion (garnish)

• 1T napa cabbage (garnish)

• Salt & Pepper

• 5 spice to taste

• Add olive oil to a sauce pan on medium heat.

• Add 5 spice broth and chicken meat to pan, bring to a boil and season to taste.

• Meanwhile, cook soba noodles per package directions.

• Once cooked, pour soup over noodles and garnish with napa cabbage and green onion.