Grilled Chicken, Creamy Grits, Shiitake Mushroom Sauce

Recipe Ingredients

		For Chicken
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped fresh rosemary
1 tablespoon	15ml	Fryer chicken - (abt 3 lbs) - quartered (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Sauce
1 cup	237ml	Beef stock or canned beef broth
1 cup	237ml	Chicken stock
		= (or canned low-salt chicken broth)
1/2 cup	118ml	Dry white wine
3 oz	85g	Thinly-sliced pancetta - cut into
		Matchstick-size strips
8 oz	227g	Fresh shiitake mushrooms - stemmed, sliced
3/4 cup	177ml	Whipping cream
1 tablespoon	15ml	Thinly-sliced fresh sage leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Creamy Grits - (see recipe)

Recipe Instructions

Make Chicken: Mix oil, garlic and rosemary in 13- by 9- by 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.

Make Sauce: Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.

Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saute until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.

Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.

Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

This recipe yields 2 servings.

Source:
Bon Appetit, July 1999

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