Chicken with Asiago Grits
Chef Frank Stitt
Highlands Bar & Grill
Birmingham, Ala.
At Highlands Bar & Grill, chef-owner Frank Stitt goes for Southern comfort at its best by menuing chicken with creamy grits. Grated Asiago cheese is stirred into the grits to add rich flavor, and a savory sauce made with three varieties of mushrooms enhances the slow-cooked chicken.
Ingredients
Asiago Soft Grits
3 3/4 cups water
2 1/4 cups low-salt chicken broth
1/4 tsp. salt
1/8 tsp. ground pepper
3 garlic cloves, chopped
1 cup uncooked regular grits
1/2 cup 2% low-fat milk
1 1/2 cups (6 oz.) grated Asiago cheese
Sauce and Chicken
1/2 lb. fresh portobello mushrooms
1/4 lb. fresh shiitake mushrooms
1/4 lb. fresh morel or chanterelle mushrooms
7 tsp. olive oil, divided
3 chickens (2 lbs. each) cut up
6 medium carrots, cut into 4 pieces
4 small onions, quartered
4 stalks celery, cut into 4 pieces
2 medium leeks, trimmed and quartered
4 bay leaves
1 bunch (1/2 oz.) plus 2 tsp. chopped fresh thyme, divided
4 cups low-salt chicken broth
1/3 cup chopped shallot
Parsley leaves, for garnish
Fresh chives, for garnish
Steps
1. For Asiago soft grits: In large saucepan, bring water, broth, salt, pepper and garlic to boil. Gradually stir in grits. Reduce heat to low; cover and simmer 15 minutes or until thickened, stirring occasionally. Remove from heat, stir in milk and grated cheese. Keep warm.
2. For sauce and chicken: Using sharp knife, remove brown gills from undersides of portobello mushrooms and discard. Remove and reserve stems from portobello, shiitake and morel mushrooms. Slice mushroom caps and set aside.
3. In large, nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add half chicken legs and wings and saute 8 minutes or until browned. Place in large stockpot and set aside. Repeat procedure with 2 teaspoons olive oil and remaining legs and wings.
4. In another large skillet, heat 1 tablespoon olive oil over medium-high heat. Add carrot pieces, onions, celery, leeks, bay leaves and bunch of fresh thyme. Saute 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. Reduce heat to low; cover and simmer 1 hour.
5. Remove chicken legs and wings, set aside and keep warm. Strain stock through colander into large bowl and set stock aside. Discard solids.
6. In large skillet, heat 1 teaspoon olive oil over medium heat. 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 chicken from skillet and set aside; keep warm.
7. Heat remaining 2 teaspoons olive oil in skillet over medium heat. Add shallot and 2 teaspoons thyme; saute 1 minute. Add sliced mushroom caps; saute 5 minutes. Add chicken stock and bring to boil. Cook, uncovered, 7 minutes or until sauce is reduced to 6 cups. Serve chicken with Asiago soft grits.
Photo courtesy of Wisconsin Milk Marketing Board