Recipe yields approximately 4 servings
Ingredients
2 lb. chicken legs
3 oz. olive oil
4 oz. flour
1 qt. beef broth
4 sprigs fresh thyme
1 cup white grits
2 1/2 cups whole milk
2 oz. butter
1 cup white cheddar cheese
2 oz. fresh chives
1/2 cup button mushrooms
4 baby carrots, cut in half lengthwise and quartered
5 white pearl onions, peeled and cut in half
2 baby beets, peeled, quartered or large diced
4 brussel sprouts, washed and cut in half
2 oz. melted butter
Salt and pepper to taste
Fresh herbs or micro greens for garnish
All vegetables may be altered to your preference
Using a non-stick sauce pot on medium heat, add oil and start to brown your chicken legs, adding salt and pepper to taste.
Once the chicken has a deep golden color add fresh thyme and flour. Stir until flour absorbs all fat. Slowly add broth, to create gravy and simmer for 1 hour.
In another sauce pan, bring milk and butter to boil. Add grits and simmer on low heat. Once grits are tender, remove from heat and stir in cheese and chives. Season with salt and pepper.
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In a mixing bowl, toss all vegetables with butter, salt and pepper. Lay out evenly on cookie sheet and roast in oven for 35 minutes on 375 degrees.
Once vegetables, grits, and chicken are done, arrange all components on a plate. Use fresh herbs or micro greens for garnish and enjoy!
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