Nutty Parmesan in the grits is a tasty complement to the herby, vinegar-infused chicken.
Balsamic-Braised Chicken Thighs with Parmesan Grits
Serves: 4 servings
- 1 tablespoon vegetable oil
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 large bone-in skin-on chicken thighs (about 3 pounds), trimmed
- 6 large shallots (about ½ pound), peeled and halved
- 2 teaspoons minced fresh rosemary
- ½ cup balsamic vinegar
- ½ cup chicken broth
- Parmesan Grits (recipe follows)
- Garnish: fresh rosemary sprigs, ground black pepper
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup stone-ground white grits
- ¾ cup grated fresh Parmesan cheese (3 ounces)
- ⅓ cup heavy whipping cream
- 2 tablespoons unsalted butter
- Preheat oven to 350°.
- In a 12-inch cast-iron braiser, heat oil over medium-high heat. Sprinkle salt and pepper all over chicken; cook until browned, about 3 minutes per side. Remove from pan, reserving 1 tablespoon drippings in pan.
- Add shallots; cook until browned, about 3 minutes. Return chicken, skin side up, to pan. Sprinkle with rosemary. Drizzle vinegar and broth around chicken. Cover pan.
- Bake until a thermometer inserted in the thickest portion of thighs registers 165°, about 30 minutes. Serve chicken, shallots, and pan juices with Parmesan Grits. Garnish with rosemary and pepper, if desired.
- In a small enameled cast-iron Dutch oven, bring broth, salt, and pepper to a boil over medium-high heat. Slowly whisk in grits until combined. Reduce heat, and partially cover; simmer, stirring occasionally, until tender, about 40 minutes. Remove from heat; stir in cheese, cream, and butter until melted. Let stand until thickened, 5 to 10 minutes, before serving.