Wednesday, February 8, 2012

Smothered Thyme Chicken on Cheddar Grits

This might not look very inviting but it sure is good. Bev posted this recipe and I just had to try it.


Brine 8 chicken legs and 8 thighs for 8-12 hours in cold water mixed with 1 cup of kosher salt. I added some fresh thyme to the brine. Make sure the water covers the chicken

When you are ready to cook them, make sure you dry them thoroughly on paper towels. Sprinkle them with dried thyme, granulated garlic and salt & pepper.


Using a bit of oil, brown the pieces on both sides until golden. First I browned the legs.


Then the thighs. Remove them from the pot and set them aside.


Slice 3 large onions and add them to the remaining oil.

Scrape up all of the brown bits on the bottom of the pan. This is a lot of your flavor.


Once the onions have softened, push all of your chicken pieces down into them. Add any collected juice on the plate.


Add 5 diced garlic cloves. Add a bunch of fresh thyme, cover the pot and let it simmer on low. Let it cook at a simmer for about 1 1/2 hours until the meat is falling off the bone.


While it is cooking, make some stone ground grits according to package directions.


When they are almost done, stir in 1/2 cup of grated cheddar cheese.



Add some slice green onions.


You can serve the chicken straight from the pot over the grits.


I removed all of the succulent meat from the bones and placed it on top of the grits and sprinkled on more green onions. Mmmmmm....