We Cook! – Mill’s Tavern Roasted Statler Chicken, Bulgur Pilaf, Winter Squashes, & Tzatziki Sauce

by Edward Bolus, Executive Chef

Roasted Statler Chicken with Bulgur Pilaf, Winter Squashes, and Tzatziki Sauce

Mill’s Tavern’s succulent Statler chicken (which simply means the drumette is still attached to the breast) with bulgur pilaf and winter squashes is the perfect autumn dish.  Seared until crisp and, then roasted to perfection and served alongside hearty bulgur pilaf, honey-glazed winter squashes, and a refreshing, homemade Tzatziki sauce, this simple yet exquisite meal will leave your taste buds thoroughly satisfied!

Preparation Time: 30 minutes 

Cooking Time: 60 minutes 

Servings: 4

Ingredients:

For the Statler Chicken:

• 4 Statler chicken breasts (or bone-in, skin-on chicken breasts)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Fresh thyme sprigs (optional)

For the Bulgur Pilaf:

• 1 cup coarse bulgur
• 2 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint (optional)

For the Winter Squashes:

• 2 cups winter squashes (e.g., butternut or acorn), peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon honey (optional)

For the Tzatziki Sauce:

• 1 cucumber, grated
• 1 1/2 cups Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

For the Tzatziki Sauce:

1. Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towel.

2. In a medium bowl, combine the grated cucumber, Greek yogurt, minced garlic, chopped dill, chopped mint, lemon juice, and olive oil.  Mix well and season with salt and pepper to taste.

3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

For the Statler Chicken and Winter Squashes:

1. Preheat the oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. In a large oven-proof skillet, heat the olive oil over medium-high heat.

4. Sear the chicken breasts, skin side down, until golden brown (about 3-4 minutes).

5. Flip the chicken and add minced garlic. Cook for an additional 2 minutes.

6. Place lemon slices and thyme sprigs (if using) on top of the chicken.

7. Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

8. Toss the cubed winter squashes with olive oil, salt, and pepper in a baking dish.

9. Roast for about 25-30 minutes at 375°F (190°C), or until they are tender and slightly caramelized. Optionally, drizzle honey over the squashes for a touch of sweetness.

For the Bulgur Pilaf:

1. In a medium saucepan, heat olive oil over medium heat.

2. Add chopped onions and sauté until translucent (about 3-4 minutes).

3. Add minced garlic and cook for another minute.

4. Add bulgur and cook, stirring constantly, for 2-3 minutes until slightly toasted.

5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes or until all the liquid is absorbed.

6. Remove from heat and let it sit, covered, for 5 minutes.

7. Fluff the pilaf with a fork, then stir in chopped parsley and mint (if using).

To Serve:

1. Place a portion of bulgur on each plate and top with a chicken breast.

2. Arrange the winter squashes alongside.

3. Drizzle with the Tzatziki or serve it on the side.

4. Enjoy

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.