Chicken Grillades & Grits Recipe

Prepare and season chicken

Pat the chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Dredge

Place the flour in a shallow dish and dredge each thigh lightly, shaking off excess. Reserve extra flour for thickening if needed.

Brown the chicken

Heat 3 tbs vegetable oil in a heavy, oven-safe Dutch oven or large skillet over medium-high heat until shimmering. Add chicken, skin-side down, and brown until deep golden, 5–7 minutes. Flip and brown the other side 3–4 minutes. Work in batches if needed. Transfer browned thighs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add 2 tbs butter to the pot. Add the diced onion (about 1 cup), bell pepper (1 cup) and diced celery (2 stalks). Cook, stirring occasionally, until softened and starting to color, about 6–8 minutes. Add minced garlic (4 cloves) and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen its flavor.

Deglaze with red wine

Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by half, about 4–6 minutes.

Build the gravy and slow-cook

Add 2 cups low-sodium chicken stock, 1 tbs Worcestershire sauce, 3 thyme sprigs, and 1 bay leaf. Return the browned chicken thighs to the pot, nestling them into the liquid. Add 1 tsp hot sauce if using. Bring up to a gentle simmer, then cover and reduce heat to low. Simmer gently (or place in a 325°F / 160°C oven) until the thighs are tender and the internal temperature reaches 175–185°F (80–85°C), about 45–60 minutes.

Finish the gravy

Remove chicken to a warm plate. Discard thyme sprigs and bay leaf. To thicken the gravy, whisk 1–2 tbs of the reserved flour into 2–3 tbs cold water to make a slurry, then simmer the sauce briskly and whisk in the slurry a little at a time until it reaches your desired thickness. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley (2 tbs) before returning chicken or spooning over grits.

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water, 1 cup whole milk and 1 tsp salt. Bring to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, 20–25 minutes (or follow package directions for timing). If the grits become too thick, stir in additional water or milk 1/4 cup at a time.

Finish with butter, cheese and jalapeño

Once grits are tender, remove from heat and stir in 2 tbs unsalted butter, 2 tbs cream cheese (optional), 1 cup grated sharp cheddar, and the chopped jalapeño (seeded if you want milder heat). Season with 1/2 tsp black pepper and additional salt to taste. Keep warm until ready to serve.

Optional eggs

If adding eggs: bring a small pot of water to a simmer, add 1 tsp vinegar, gently slip in eggs and poach 3–4 minutes for soft yolks (or fry to preference). Drain and keep warm.

Plate the dish

Spoon a generous portion of jalapeño-cheddar grits onto each plate. Place 1–2 chicken thighs over the grits (depending on size and appetite). Ladle warm red wine gravy over the chicken and grits.

Garnish

Top with chopped parsley or scallions. If using, place a poached or fried egg on top of each serving. Serve immediately.