Cider Braised Chicken over Smoked Cheddar Grits |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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2007 National Chicken Cooking Contest Finalist Candace McMenamin, Lexington, SC Ingredients:
8 boneless skinless chicken thighs |
4 tablespoons olive oil, divided |
4 cups unsweetened apple cider |
2 teaspoons dried thyme |
1 teaspoon garlic salt |
2 tablespoons honey |
4 cups thinly sliced sweet onions |
3 1/2 cups water |
1 cup quick-cooking grits |
1/4 cup butter, softened |
1 cup shredded smoked cheddar cheese |
fresh thyme sprig |
Directions:
1. In large skillet over medium high heat, place 2 tablespoons olive oil.
2. Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
3. In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
4. Place in 350°F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
5. Add onions and saute about 3 minutes or until transparent.
6. Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
7. In medium saucepan, place water and bring to rapid boil.
8. Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
9. Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
10. To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.
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