Cheddar Grits Chicken a la Creole - House-Autry

Chicken & Poultry
Recipes

Cheddar Grits Chicken a la Creole

Cheddar Grits Chicken a la Creole

Cook Time: 60 minutes
Servings: 4-6

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Cheddar Grits Chicken a la Creole

Make this classic Creole dinner in your own kitchen tonight with House-Autry Stone Ground Yellow Grits!

Ingredients

  • 1 cup uncooked House-Autry Stone Ground Yellow Grits
  • 4 cups water
  • 1 tsp salt
  • 1/4 cup butter, unsalted
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1/4 cup milk
  • 2 eggs, whisked
  • 1/3 tsp garlic powder
  • 1 tbsp Creole seasoning
  • 6 boneless chicken breasts
  • 1/2 cup oil
  • 3/4 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup garlic, diced
  • 2 bay leaves
  • 1 (8 oz.) can diced tomatoes
  • 1 quart chicken stock
  • 1 tbsp thyme
  • 1 tbsp basil
  • 1 tbsp oregano
  • Salt and ground pepper to taste
  • Creole seasoning, to taste
  • 1/4 cup green onion, sliced
  • 1/4 cup parsley, chopped

Directions

Make grits according to directions, adding remaining ingredients when grits are almost done. Set aside and keep warm until ready to serve.

In a heavy Dutch oven, heat oil over medium high heat. Season chicken breasts with salt and pepper. Sauté in oil until lightly browned on both sides, remove and set aside. Add onions, celery, bell pepper and garlic. Sauté until vegetables are beginning to wilt. Then add bay leaves and tomatoes, mix well. Pour in chicken stock, a little at a time, until it reaches a sauce consistency. Add oregano, basil and thyme. Season with salt, pepper, Creole seasoning and bring to a rolling boil.

Reduce to simmer. Add chicken breasts to sauce and cook another 30 minutes. Add more stock if needed. Add green onion and parsley. Continue simmering, adjusting seasoning until ready to serve.

Serve over a generous portion of cheddar grits.

Products used in this recipe:

Yellow Stone Ground Grits

Yellow Stone Ground Grits

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