Thursday, August 4, 2011

Heavenly Chicken & Grits


Hello folks!  I am hoping to alter the way we think about leftovers, with this creation.  Because this dish was completely made up with just what I had on hand.  And it's one of the things I love most about cooking, being able to create something from nothing.  If that would make me a great competitor in a culinary battle, well then bring it on Bobby Flay ;)!!!  This dish is warm, inviting & would be great served at a dinner party (everything can be made in advance).  It would also be perfect for a crisp fall evening.  The creamy, lemony sauce really compliments the cheesy grits.  It reminds me a little of shrimp & grits.  We also poured it over noodles & made it into a comforting pasta dish, which we both went back for seconds & loved as well.  

Ingredients:
2 chicken breasts, oven roasted & cubed
2 tablespoons butter
1/2 tsp garlic, grated (1-2 small cloves)
3 green onions, chopped
2 tablespoons capers
1 tablespoon fresh lemon juice 
3 cups chicken stock
1 1/2 cups heavy cream
1/3 cup corn (frozen or fresh)
1/4 cup flour (optional, see below)
1/2 tsp salt & 1/2 tsp white pepper
1 cup freshly grated asiago cheese 
Garnished with pepper jack cheese & parsley

Roast chicken in at 350F for 35 mins seasoned with salt, pepper, garlic, paprika & lightly drizzled with olive oil.  Remove when temp reaches 155F, cover with foil & let rest for 5 mins to allow juices to redistribute.  

In a dutch oven over medium heat, melt butter, add garlic, green onions, capers, lemon juice and saute for about 1 minute.  Then add stock and cream, bring to a boil to allow it to thicken.  

Optional:  If it's not thick enough for you here's a quick fix option, in a separate dish, ladle out 1/4 cup liquid from the pot and whisk in 1/4 cup flour til smooth.  Transfer it back to the dutch oven & continue cooking til thickened.  

Add chicken and asiago cheese.  Continue cooking for about 15-20 min to allow all the flavors to come together.  Serve over cheese grits cake (recipe to follow).  Garnished with pepper jack cheese & parsley. 

Cheese Grits Cake (this is my grandmothers recipe)
2 cups water
1/2 cup quick cooking grits
1/2 tsp salt & pepper (to taste)
2 tablespoons butter
4 oz sharp cheddar cheese
1 garlic clove, grated

In a cast iron skillet, bring water to boil.  Add grits & stir til they begin to thicken, about 3-5 mins.  Stir in salt, pepper, butter, cheese & garlic til everything is melted and incorporated.  Turn off stove & let grits set up for about 20-30 mins.  Once they are firm, take a biscuit cutter or similar & cut out 4 round cakes.  You could make these the day before & just warm them right before serving.   If you have any leftover, after you cut out the cakes, serve as a side for your next meal (nothing goes to waste).   

Total dish makes approximately 4 servings

Big southern hugs, 
Angie




3 comments:

  1. There are only a few meals I will consider having as leftovers... this sounds like one of them! YUMM : )

    ReplyDelete
  2. This looks so great Ang! Love your cheese grit recipe, I will have to try that someday!

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  3. Am new to site. But, it and this recipe look great. Thanks.

    ReplyDelete

Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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