Chicken Cacciatora With Savannah Creamy Sage Grits
Add this versatile chicken recipe from a top chef to your recipe arsenal.
It delivers huge, savory flavor and is remarkably easy to make.
2 ½ lb. of skin-on chicken thighs & drumsticks
salt and pepper to taste
1 finely diced white onion
4 finely chopped garlic cloves
4 Tbsp. capers
½ cup of balsamic vinegar (I prefer Maille vinegar)
Medium sized can crushed tomatoes
1 Tbsp. brown sugar (optional)
1 cup of pitted black olives
1 tsp. crushed chili flakes
Bunch of rosemary
In a medium/high ovenproof saute pan, brown off chicken pieces that are well-seasoned with salt and pepper; remove from pan, set aside.
Remove any excess fat from the pan, reduce to medium heat, add onions and garlic, sauté until almost brown (opaque), then add capers and balsamic. Let balsamic reduce by half (about 2 minutes), add tin crushed tomatoes, sugar, olives, chili flakes, chicken pieces, a few sprigs of rosemary and salt and pepper to taste.
Slide into oven at 425 for 25 minutes without a lid. Remove from oven, check for seasoning, and serve with couscous, quinoa, or roasted sweet potatoes.
Savannah Creamy Sage Grits
3 cups water
½ tsp. salt
½ stick unsalted butter
1 cup grits
½ cup Asiago cheese
¼ cup sour cream
1 Tbsp. fresh sage leaves, minced
Bring water, salt, and butter to a boil. Add grits and stir. Immediately reduce heat to a slow simmer until grits are gently bubbling. Continue to cook and stir for 30 to 45 minutes. If the grits thicken too much, add a cup of water to loosen. Add cheese, sour cream, sage, and then mix well. Adjust salt if needed. Serve as a side or top the grits with the chicken dish.