GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce image

Yield Serves 2

Number Of Ingredients 14

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For chicken
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered
For sauce
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

Steps:

Make chicken:
Mix oil, garlic and rosemary in 13 x 9 x 2-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.
Make sauce:
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 saut 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 barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.