Balsamic-Braised Chicken Thighs with Parmesan Grits

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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
 
Ingredients
  • 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
Parmesan Grits
  • 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
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
Parmesan Grits
  1. 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.

 

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