Pan-roasted Chicken Recipe
steel mill grits, local vegetables, confit garlic
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
- 2
Sear the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.
- 3
Add Garlic and Transfer
Add the confit garlic cloves around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken is cooked through and internal temperature reaches 165°F (75°C).
- 4
Cook the Grits
While the chicken is roasting, bring the vegetable broth to a boil in a separate pot. Slowly whisk in the steel mill grits and reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the grits are creamy and tender.
- 5
Sauté the Vegetables
In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the local mixed vegetables and sauté for 5-7 minutes until tender. Season with salt, pepper, and fresh herbs.
- 6
