Cider Braised Chicken over Smoked Cheddar Grits

“2007 National Chicken Cooking Contest Finalist Candace McMenamin, Lexington, SC”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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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