• 2servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 tablespoon chopped garlic

  3. 1 tablespoon chopped fresh rosemary

  4. 1 small fryer chicken (about 3 pounds), quartered

  5. 1 cup beef stock or canned beef broth

  6. 1 cup chicken stock or canned low-salt chicken broth

  7. 1/2 cup dry white wine

  8. 3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)

  9. 8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)

  10. 3/4 cup whipping cream

  11. 1 tablespoon thinly sliced fresh sage leaves

  12. Creamy Grits

Instructions Jump to Ingredients ↑

  1. Make chicken:

  2. 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.

  3. Make sauce:

  4. Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.

  5. 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.

  6. Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.

  7. Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.


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