Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The chef uses Georgia quail in this dish; chicken works well and is easier to buy. Ingredients:
1/4 cup olive oil |
1 tablespoon chopped garlic |
1 tablespoon chopped fresh rosemary |
1 small fryer chicken (about 3 pounds), quartered |
1 cup beef stock or canned beef broth |
1 cup chicken stock or canned low-salt chicken broth |
1/2 cup dry white wine |
3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup) |
8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups) |
3/4 cup whipping cream |
1 tablespoon thinly sliced fresh sage leaves |
creamy grits |
Directions:
1. Make chicken: Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
2. Make sauce: Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
3. Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut
 until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
4. Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
5. Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
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