Rice Grits with Braised Chicken and Crushed Herbs

Chef Stephen Stryjewski of Cochon Restaurant in New Orleans lards rice grits with onions, garlic, butter, and chicken stock, leaving them spoonably silky and perfect for cradling braised chicken scented with fresh thyme. This is just the right dish to tuck into on a cool, fall evening, and if there are any leftover grits, top them with an over-easy egg for the next morning’s brunch—
a new Southern staple, Louisiana style.

Rice Grits with Braised Chicken and Crushed Herbs
Serves 4
A flavorful combination of Rice Grits, Braised Chicken, and Crushed Herbs.
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  1. 4 chicken leg quarters
  2. 2 teaspoons salt
  3. 1 teaspoon ground black pepper
  4. 1 cup plus 1 tablespoon Wondra flour, divided
  5. ¼ cup lard
  6. ¼ pound thick-sliced bacon, diced
  7. ½ cup diced onion
  8. 2 cloves garlic, chopped
  9. ½ cup mushrooms, sliced
  10. 2½ cups chicken broth
  11. ½ cup red wine
  12. 1 bay leaf
  13. 5 sprigs fresh thyme
  14. Crushed Herbs, recipe follows
  15. Rice Grits, recipe follows
  1. Season chicken with salt and pepper; dust with 1 cup Wondra flour. In a large skillet over medium-high heat, add lard. Add chicken, and cook until golden brown on both sides. Remove chicken, and set aside.
  2. Using the same pan, add bacon 
and render halfway over medium heat; add onion and garlic, and cook until golden. Add mushrooms, and cook, stirring occasionally, until browned, about 5 minutes.
  3. Stir in remaining 1 tablespoon Wondra flour; add chicken broth, 
red wine, bay leaf, and thyme.
  4. Add reserved chicken, and cook, covered, until the meat falls off the bone, 30 to 40 minutes. Remove chicken, stir in Crushed Herbs, and adjust seasoning to taste. Serve chicken and pan sauce with Rice Grits.
Louisiana Cookin https://www.louisianacookin.com/
Crushed Herbs
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  1. 2 tablespoons packed fresh basil
  2. 2 tablespoons packed fresh parsley
  3. 2 tablespoons chopped fresh chives
  4. 1/8 teaspoon salt
  5. ¼ cup extra-virgin olive oil
  1. In the work bowl of a food processor, combine basil, parsley, chives, and salt. Pulse until chopped; add olive oil with motor running, and process until puréed.
Louisiana Cookin https://www.louisianacookin.com/
Rice Grits
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  1. 5 tablespoons unsalted butter, divided
  2. ½ cup diced onion
  3. 2 cloves garlic, minced
  4. 1 cup rice grits or cracked rice
  5. 2½ cups chicken broth
  6. 1 teaspoon salt
  7. ½ teaspoon ground black pepper
  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and garlic, and cook until softened. Add chicken broth and bring to a boil. Add rice grits or cracked rice; reduce heat and simmer, stirring occasionally, until tender, about 10 minutes. Finish with salt, pepper, and remaining butter.
Louisiana Cookin https://www.louisianacookin.com/



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