Beer-Braised Chicken over White Cheddar Grits
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Ingredients & Equipment
What we send
- 1/2 ouncechives
- 1yellow onion
- 4chicken thighs
- 2 ouncesshredded white Cheddar cheese
- 1 teaspoonsweet paprika
- 1 1/2 tablespoonapple cider vinegar
- 1/2 tablespoonWorcestershire sauce
- 1 teaspoondark brown sugar
- 114.5-ounce can diced tomatoes
- 8 ounceschicken stock
- 1 cupquick-cooking grits
- 3 packetsunsalted butter
What You’ll Need
- beer (optional)
- olive oil
- kosher salt
- black pepper
- 12" large high-sided pan with lid
- 6" small pot with lid
Rinse chives and thinly slice. Peel onion and cut into small dice. Pat chicken dry with paper towel and season all over with paprika and ½ teaspoon salt.
Heat a large high-sided pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden brown and easily lifts from pan, 5 minutes. Flip and sear opposite side, about 1 minute more (it'll finish cooking in Step 4). Transfer chicken to a plate, skin-side up. Discard almost all excess fat from pan, leaving behind a thin layer.
Reduce heat under pan to medium and add onion. Cook, stirring, to soften, 3-5 minutes. Add apple cider vinegar and Worcestershire sauce and cook until liquid is reduced by half, about 30 seconds. Add brown sugar and half of diced tomatoes and their juices. Add ½ cup beer; alternatively, use ½ container chicken stock, which makes for an equally flavorful braise. Increase heat to high and bring to a boil.
Return chicken to pan, submerging at least halfway in sauce. Cover pan, reduce heat to medium, and simmer until chicken is cooked through and no longer pink,10-12 minutes. Then, transfer chicken to a plate, leaving sauce behind. Increase heat under pan to medium high and simmer until sauce is reduced by half, 3-5 minutes. Meanwhile, shred chicken using 2 forks or roughly chop, discarding skin and bones.
Cook white Cheddar grits
In a small pot, bring 4 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover. Cook, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat. Whisk in white Cheddar and butter to melt. Taste and add salt and pepper as desired.
Plate braised chicken
Divide white Cheddar grits between serving bowls (then, we recommend rinsing the pot ASAP to make cleanup easier, since cooled grits can be a tough scrub). Top with braised chicken, spoon over sauce from pan, and garnish with chives. Dig in! Save remaining tomatoes and stock for a soup.