Grilled Chicken with Creamy Grits and Shiitake Mush

Name: Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 tablespoon chopped garlic; 1 tablespoon chopped fresh rosemary; 1 small fryer chicken (about 3 pounds), quartered; 1 cup beef stock or canned beef broth; 1 cup chicken stock or canned low-salt chicken broth; 1/2 cup dry white wine; 3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup); 8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups); 3/4 cup whipping cream; 1 tablespoon thinly sliced fresh sage leaves; Creamy Grits

Servings: persons

1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1/2 cup dry white wine
3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
3/4 cup whipping cream
1 tablespoon thinly sliced fresh sage leaves
Creamy Grits

1
Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish.
2
Sprinkle chicken with salt and pepper.
3
Add to oil mixture; turn to coat.
4
Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
5
Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes.
6
Remove from heat.
7
Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes.
8
Using slotted spoon, transfer pancetta to bowl.
9
Add mushrooms to same skillet and saut until golden, about 4 minutes.
10
Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes.
11
Mix in pancetta and sage.
12
Season to taste with pepper.
13
Meanwhile, prepare barbecue (medium-high heat).
14
Remove chicken from marinade.
15
Grill until cooked through, turning occasionally, about 30 minutes.
16
Spoon grits onto plates.
17
Place chicken atop grits.
18
Spoon sauce over; serve.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh rosemary, 1 small fryer chicken (about 3 pounds), quartered, and more.

Yes, Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions