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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. minced fresh rosemary
- 1 sm fryer chicken - (abt 3 lbs) quartered Salt to taste Freshly-grnd black pepper to taste
- 1 c. beef stock or possibly canned beef broth
- 1 c. chicken stock (or possibly canned low-salt chicken broth)
- 1/2 c. dry white wine
- 3 ounce thinly-sliced pancetta cut into matchstick-size strips
- 8 ounce fresh shiitake mushrooms stemmed, sliced
- 3/4 c. whipping cream
- 1 Tbsp. thinly-sliced fresh sage leaves Salt to taste Freshly-grnd black pepper to taste Creamy Grits (see recipe)
Direcciones
- Make Chicken: Mix oil, garlic and rosemary in 13- by 9- by 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add in to oil mix; turn to coat. Cover and chill chicken at least 4 hrs or possibly overnight, turning occasionally.
- Make Sauce: Boil both stocks and wine in heavy medium saucepan till reduced to 1 c., about 15 min. Remove from heat.
- Cook pancetta in heavy large skillet over medium-high heat till crisp and golden brown, stirring constantly, about 3 min. Using slotted spoon, transfer pancetta to bowl. Add in mushrooms to same skillet and saute/fry till golden brown, about 4 min. Add in stock mix and cream to skillet and simmer till reduced to sauce consistency, about 5 min. Fold in pancetta and sage. Season to taste with pepper.
- Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill till cooked through, turning occasionally, about 30 min.
- Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
- This recipe yields 2 servings.
- Comments: The chef uses Georgia quail in this dish; chicken works well and is easier to buy.
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