"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Entrees: Grilled Chicken With Creamy Grits and Shiitake Mushroom Sauce
Ingredients For Chicken
¼ cup olive oil
1 tbs chopped garlic
1 tbs chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered or
6 skinless boneless chicken breasts
Ingredients For Sauce
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
½ cup dry white wine
3 ounces thinly sliced pancetta, cut into matchstick-size strips (about ¾ cup)
8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
1 tbs thinly sliced fresh sage leaves
3/4 cup whipping cream
Mix oil, garlic, and rosemary in 13x9x2-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. 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 sauté 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 barbeque (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes. If using chicken breasts, slice and arrange on top of creamy grits and top with sauce.
Ingredients Creamy Grits
1-1/2 cups chicken stock or canned low salt chicken broth
½ cup whipping cream
2 tbs (1/4 stick) butter
½ cup quick-cooking grits
Bring stock, cream, and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.