Chicken with Asiago Grits

Chicken with Asiago Grits

prep time

minutes
cook time

minute
servings
12

Ingredients




























Cooking Instructions

For asiago soft grits:


1

Bring water, broth, salt, pepper and garlic to a boil in large saucepan. Gradually stir in grits. Cover and reduce heat simmering 15 minutes or until thickened, stirring occasionally. Remove from heat, stir in milk and grated cheese. Serve warm.


For sauce and chicken:


1

Using a sharp knife, remove brown gills from the undersides of portobello mushrooms and discard gills. Remove and reserve stems from portobello, shiitake and morel mushrooms. Slice mushroom caps and set aside.


2

Heat 1 teaspoon olive oil in a large, non-stick skillet over medium heat. Add half the chicken legs and wings and sauté 8 minutes or until browned. Place in large stockpot and set aside. Repeat procedure with 2 teaspoons olive oil and remaining legs and wings.


3

Heat 1 tablespoon olive oil in skillet over medium-high heat. Add carrot pieces, onions, celery, leeks, bay leaves and fresh thyme. Sauté 12 minutes or until vegetables are lightly browned. Add carrot mixture to stockpot. Stir in reserved mushroom stems and chicken broth and bring to a boil. Cover, reduce heat and simmer one hour.


4

Remove chicken legs and wings, set aside, and keep warm. Strain stock through a colander into a large bowl, and set stock aside. Discard solids.


5

Heat 1 teaspoon olive oil in skillet over medium heat and add remaining uncooked chicken pieces and cook 2 1/2 minutes on each side or until browned. Cover and cook for 10 minutes or until done, turning as needed. Remove from skillet and set aside and keep warm.


6

Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme and sauté 1 minute. Add sliced mushroom caps, sauté 5 minutes. Add chicken stock and bring to a boil. Cook uncovered 7 minutes or until sauce is reduced to 6 cups.


7

Serve with Asiago Soft Grits.


Ingredients




























Cooking Instructions

For asiago soft grits:


1

Bring water, broth, salt, pepper and garlic to a boil in large saucepan. Gradually stir in grits. Cover and reduce heat simmering 15 minutes or until thickened, stirring occasionally. Remove from heat, stir in milk and grated cheese. Serve warm.


For sauce and chicken:


1

Using a sharp knife, remove brown gills from the undersides of portobello mushrooms and discard gills. Remove and reserve stems from portobello, shiitake and morel mushrooms. Slice mushroom caps and set aside.


2

Heat 1 teaspoon olive oil in a large, non-stick skillet over medium heat. Add half the chicken legs and wings and sauté 8 minutes or until browned. Place in large stockpot and set aside. Repeat procedure with 2 teaspoons olive oil and remaining legs and wings.


3

Heat 1 tablespoon olive oil in skillet over medium-high heat. Add carrot pieces, onions, celery, leeks, bay leaves and fresh thyme. Sauté 12 minutes or until vegetables are lightly browned. Add carrot mixture to stockpot. Stir in reserved mushroom stems and chicken broth and bring to a boil. Cover, reduce heat and simmer one hour.


4

Remove chicken legs and wings, set aside, and keep warm. Strain stock through a colander into a large bowl, and set stock aside. Discard solids.


5

Heat 1 teaspoon olive oil in skillet over medium heat and add remaining uncooked chicken pieces and cook 2 1/2 minutes on each side or until browned. Cover and cook for 10 minutes or until done, turning as needed. Remove from skillet and set aside and keep warm.


6

Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme and sauté 1 minute. Add sliced mushroom caps, sauté 5 minutes. Add chicken stock and bring to a boil. Cook uncovered 7 minutes or until sauce is reduced to 6 cups.


7

Serve with Asiago Soft Grits.


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