Receta Grilled Chicken, Creamy Grits, Shiitake Mushroom Sauce
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 2

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)

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.