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Chicken and Grits (photos)
Posted on 4/14/14 at 8:28 pm
Posted on 4/14/14 at 8:28 pm
Here is a dish that had no name, so I named it.
Chicken and Grits:
I intended to make one serving tonight and wound up with two.
For two servings, you'll need:
- Grits - I like white stone ground grits from Sciple's Mill
- Butter
- Heavy Cream
- Gouda Cheese for the grits
- Salt, black pepper, garlic salt, red pepper flakes
- 1/4 cup Bacon, diced
- 1 tablespoon sausage, sliced thin
- 3 chicken breast tenders, cut into fork sized portions
- 1/4 cup mushrooms, sliced
- 1 small red sweet pepper, sliced
- 1/2 stalk celery, diced
- 2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
- 2 cloves garlic, thin sliced
- white wine
- AP flour
- Olive oil
- Crusty Bread
Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, a tablespoon of butter and two tablespoons of heavy cream.
When grits are soft, add whatever amount of gouda cheese you think they need and stir until the cheese melts into the grits.
Cook the bacon and sausage and set aside.
Cut up the chicken and season it with black pepper and garlic salt.
then flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil.
then cook the vegetables in a little more olive oil.
and add red pepper flakes
Add the meat back and Deglaze the pan with white wine
You have seen me tighten up the white sauce in chicken and dumplings with flour incorporated in softened butter. The mixture is called buerre manie and that is what I used in my sauce tonight.
with heavy cream and a touch more wine
I cooked the sauce about five more minutes and decided it was time to plate this saucy chicken and vegetable dish over the cheese grits, with the shallot tops as garnish and some skillet toasted crusty bread.
and a tasty beverage
one fork view:
All my stuff
Chicken and Grits:
I intended to make one serving tonight and wound up with two.
For two servings, you'll need:
- Grits - I like white stone ground grits from Sciple's Mill
- Butter
- Heavy Cream
- Gouda Cheese for the grits
- Salt, black pepper, garlic salt, red pepper flakes
- 1/4 cup Bacon, diced
- 1 tablespoon sausage, sliced thin
- 3 chicken breast tenders, cut into fork sized portions
- 1/4 cup mushrooms, sliced
- 1 small red sweet pepper, sliced
- 1/2 stalk celery, diced
- 2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
- 2 cloves garlic, thin sliced
- white wine
- AP flour
- Olive oil
- Crusty Bread
Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, a tablespoon of butter and two tablespoons of heavy cream.
When grits are soft, add whatever amount of gouda cheese you think they need and stir until the cheese melts into the grits.
Cook the bacon and sausage and set aside.
Cut up the chicken and season it with black pepper and garlic salt.
then flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil.
then cook the vegetables in a little more olive oil.
and add red pepper flakes
Add the meat back and Deglaze the pan with white wine
You have seen me tighten up the white sauce in chicken and dumplings with flour incorporated in softened butter. The mixture is called buerre manie and that is what I used in my sauce tonight.
with heavy cream and a touch more wine
I cooked the sauce about five more minutes and decided it was time to plate this saucy chicken and vegetable dish over the cheese grits, with the shallot tops as garnish and some skillet toasted crusty bread.
and a tasty beverage
one fork view:
All my stuff
This post was edited on 4/14/14 at 8:38 pm
Posted on 4/14/14 at 8:32 pm to MeridianDog
My god, that is one heavy dish.
Posted on 4/14/14 at 8:35 pm to Oenophile Brah
Looks very heavy, but I'm a fan of heavy. I'd eat it.
I'd probably only be able to handle a couple bites, but I'd still eat it.
I'd probably only be able to handle a couple bites, but I'd still eat it.
Posted on 4/14/14 at 8:38 pm to MeridianDog
That looks excellent. Thanks for sharing.
Posted on 4/14/14 at 8:41 pm to Oenophile Brah
quote:
Heavy Dish
Rainy Night comfort food with leftovers for work lunch tomorrow.
My God deserves a capital "G".
Posted on 4/14/14 at 8:46 pm to MeridianDog
quote:
My God deserves a capital "G".
You tell him boss. He's probably eating a frozen pizza.
Posted on 4/15/14 at 8:23 am to OTIS2
I would eat that like a hog and gasp all nigh between my fits of sleep apnea! Good job. Never had chicken and grits. I will have to try this.
Posted on 4/15/14 at 8:27 am to MeridianDog
I would chow down on that! I bet it had so much flavor.
Your taste buds were probably doing
This post was edited on 4/15/14 at 8:30 am
Posted on 4/15/14 at 8:35 am to MeridianDog
Looks good MD! A shot of sherry at the end would've been a nice addition.
Posted on 4/15/14 at 8:39 am to MeridianDog
That was my go to late night drunk college grub.
Posted on 4/15/14 at 8:43 am to MeridianDog
MD, you deliver once again!
Posted on 4/15/14 at 10:59 am to LloydChristmas
Thanks guys. My lunch today (leftovers) also.
Posted on 4/15/14 at 11:25 am to MeridianDog
Creamy buttery winey bacony sausagy cheesy goodness. Yummy.
This post was edited on 4/15/14 at 11:26 am
Posted on 4/15/14 at 11:34 am to Gris Gris
quote:
Creamy buttery winey bacony sausagy cheesy goodness. Yummy.
Or maybe you just like my green onion tops?
Posted on 4/15/14 at 12:48 pm to MeridianDog
I should have included those.
Posted on 4/15/14 at 2:29 pm to MeridianDog
Looks good, MD. Is this something you make often or was this the first time?
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