Recipe by Chef Frank Stitt,
Highlands Bar & Grill, Birmingham, AL
Slow Cooked
Chicken with Asiago Creamy Grits
6 chicken legs, cut into
leg and thigh
3 tablespoons butter, divided use
6 carrots
4 stalks celery
3 onions
2 leeks
6 shallots
1 bunch thyme
4 bay leaves
1 pound wild mushrooms (morels, porcinis, criminis or shiitakes)
1 tablespoon dried porcini, soaked in warm water
3 cups chicken stock
Asiago Creamy Grits (recipe follows)
In large cast iron skillet,
place 2 tablespoons butter over medium heat. Add chicken and
sear until golden brown; remove to rack while cooking vegetables.
Drain off excess oil,
add remaining tablespoon butter, carrots, celery, onions, leeks,
shallots, thyme and bay leaves. Sauté over medium heat
about l0 minutes.
Add dried mushrooms, then
chicken stock and chicken; bring to a boil. Cover with foil and
place in 300°F. oven for l 1/2 hours. (While chicken is cooking,
prepare grits.)
Lift out chicken and strain
liquid. Skim sauce, reduce by 1/4 and reserve.
In large individual bowl,
place l large scoop grits; top with chicken leg and thigh. Ladle
on reserved mushroom broth and sautéed mushrooms. Garnish
with fresh herbs and grated asiago cheese.
Makes 6 servings.
Asiago Creamy Grits:
In large saucepan, place 2 cups water, l cup chicken stock, l
tablespoon chopped garlic, 1/4 teaspoon salt and 1/8 teaspoon
pepper. Bring to a boil and whisk in l cup stone ground grits.
Cook on low l5 minutes, stirring frequently. Remove from heat
and add l cup heavy cream and l cup grated asiago cheese. Cover
until ready to serve.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
