| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 chicken hind quarters
- Kosher salt and freshly ground black pepper
- 8 cloves garlic, peeled
- 4 carrots, cut into large chunks
- 2 red onions, cut into quarters
- 2 cups dry white wine (any kind)
- 2 cups chicken stock
- 16 dried apricots
- 4 sprigs rosemary
- Cheese Grits, recipe follows
- Freshly chopped parsley, for garnish
- 3 cups low-sodium chicken broth
- 3/4 cup quick grits
- 2 cups grated sharp Cheddar
- 4 ounces cream cheese
- 2 tablespoons salted butter
Instructions
- Preheat the oven to 325 degrees F.
- Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
- Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to a boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
- Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
- Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
- Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.
Reviews
Oh man, this was excellent!
This was fantastic! The chicken was really tender and the dish was a huge hit with the family. I did double the carrots, added fresh thyme, and about 2 teaspoons worth of Better than Bouillon. Everything was really flavorful and paired well with the grits. Amount of liquid and cooking time matched up for me perfectly with the instructions. I will definitely add this dinner to the rotation!
This is a hit and super easy. The flavors are perfect.
Company good!! Not to mention easy! I serve mine with broccoli for a fully rounded meal. My husband can’t get enough of it.
I am making this tonight. I always read the reviews and use recipes as simply a guideline for a fabulous meal. I can already see some tweaks I plan to make.
I just want to know one thing, if a reviewer would answer. Where are all you people from to have parsnips on hand. This small town Northeast Texas woman has difficulty finding them. I am planting some in my spring garden. I am just curious where you all get them so easily.
I just want to know one thing, if a reviewer would answer. Where are all you people from to have parsnips on hand. This small town Northeast Texas woman has difficulty finding them. I am planting some in my spring garden. I am just curious where you all get them so easily.
Delicious, used skin on chicken breast and added apricot preserves and balsamic vinegar like another reviewer suggested. Also reduced the cheddar, cream cheese, and butter to lighten the grits some. Will definitely make this again, it was easy too!
Delicious and so easy to make with little effort and outstanding results
This recipe was delicious. I didn’t want to make a separate side so I filled my dutch oven with large chunks of carrots, onion, parsnips, and some sweet potatoes and baby potatoes I had in the pantry. I filled the pot with enough liquid to cover the veggies and to barely cover the bottom of the chicken thighs. The chicken was falling off the bone after 2.5 hours. I bet this still would have been good at even half the time. The apricots with the veggies and potatoes are so so good.
This dish was amazing, quite possibly my favorite PW recipe yet! Who would think apricots and cheesy grits would pair well? They do!!! Delicious and definitely going into our meal rotation.
I am planning to make the recipe but only for 2 servings. I can cut the ingredients but wonder if I also need to cut the cooking time.