Cider Braised Chicken Over Smoked Cheddar Grits

1. 1

   In large skillet over medium high heat, place 2 tablespoons olive oil.

2. 2

   Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.

3. 3

   In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.

4. 4

   Place in 350u00b0F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.

5. 5

   Add onions and saute about 3 minutes or until transparent.

6. 6

   Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.

7. 7

   In medium saucepan, place water and bring to rapid boil.

8. 8

   Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.

9. 9

   Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.

10. 10

    To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.