VIRGINIA WILLIS' SMOTHERED & COVERED CHICKEN WITH HERB GRITS

Ingrediente

1 tbsp cooking oil*, divided

1 sweet onion, divided

1 cup milk

13/4 cup water*, divided

1 tsp. kosher salt*, plus more to taste

1/2 cup stone-ground grits

1 pat (2 tsp.) butter

4 sprigs parsley, divided

Freshly ground black pepper*

1 tbsp. unbleached all-purpose flour

1 tsp. Virginia Willis Smothered Chicken Spice Blend

8 oz. boneless, skinless chicken breast

1 clove garlic

1 Edward & Sons Low Sodium Not-Chick'n Bouillon cube

1 sprig fresh thyme

1 bay leaf

1 lemon

1 packet (1 1/4 tsp.) Grey Poupon Dijon mustard

3 tbsp. olive oil*

5 stalks celery

1/2 oz. shaved Parmigiano Reggiano

Instrucțiuni

1. Heat oven to 350° F.

2. Prepare your mise en place: Zest lemon, and measure out 1 teaspoon. Halve and juice lemon, and measure out 1 tablespoon juice (reserve any extra for another use.) Thinly slice celery stalks on the diagonal; reserve leaves for garnish. Pick parsley leaves from two sprigs, and set aside for celery salad. Pick leaves from remaining parsley sprigs and chop. Pick thyme leaves. Peel onion; cut into quarters through stem end. Grate one quarter, and thinly slice remaining 3 quarters. Peel and finely mince garlic.

3. Make the grits: In a heavy-bottomed saucepan over medium heat, add 1 teaspoon cooking oil. Add grated onion and cook until transparent, about 3 minutes. Add milk, 1 cup water and 1 teaspoon kosher salt. Increase heat to high, and bring the mixture to a boil. Whisk in the grits, reduce heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 35-45 minutes. Remove from heat; stir in butter and chopped parsley. Taste, adjust for seasoning with salt and pepper, and cover to keep warm.

4. While grits cook, prepare the chicken: In a shallow bowl, mix together flour and Smothered Chicken Spice Blend. Pat chicken breasts dry, and place in flour, turn- ing to coat on both sides. Shake off the excess over the bowl, and save for later use. In a large, ovenproof skillet over medium-high heat add remaining 2 teaspoons cooking oil. When oil is shimmering add chicken and sear until brown on bottom, 1-2 minutes. Turn chicken and sear other side, 1-2 minutes. Remove to a plate.

5. Add sliced onions to the pan, and reduce heat to medium. Season with kosher salt and pepper. Cook, stirring occasionally, until golden brown, 5-7 minutes.

6. Add garlic and cook until fragrant, 45-60 seconds. Tip all of the remaining flour mixture into the onions, and stir to coat and combine. Add 3/4 cup water and bouillon cube. Increase heat to medium-high, and bring to a boil, stirring constantly. Reduce heat to low, and add chicken breasts, any accumulated juices, thyme and bay leaf.

7. Nestle chicken into onions, and turn to coat. Transfer skillet to the oven, and cook until the chicken juices run clear when pierced with a knife and the temperature reads 165° F when measured with an instant-read thermometer, 12-15 minutes.

8. While chicken bakes, make the celery salad: In a mıxing bowl, whisk together 1 teaspoon lemon zest, 1 tablespoon lemon juice and mustard. Add 3 tablespoons olive oil in a steady stream, whisking constantly, until dressing is creamy and emulsified. Season to taste with kosher salt and pepper.

9. Add chopped celery, whole parsley leaves and Parmesan: toss to combine. Taste and adjust for seasoning with kosher salt and pepper. Garnish with celery leaves.

10. Spoon the grits onto warmed plates. Top with chicken, onions and gravy. Spoon celery salad onto the plate. Serve immediately, and enjoy!