INGREDIENTS

Serves 4

• 1 large frying chicken
• ½ tsp. salt
• Pepper to taste
• ½ cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 lb. chopped button mushrooms
• 1 small can tomato paste
• 2 cups hot water
• ½ cup dry red wine
• 1 bay leaf, crumbled
• 1 tsp. allspice

DIRECTIONS

Sprinkle cleaned, cut-up chicken generously with salt and pepper. In hot oil in a heavy sauce pan, brown chicken on all sides. Add onion, garlic, mushrooms, and sauce until chicken begins to brown. Then, combine tomato paste with hot water, wine, bay leaf, and allspice and pour over chicken. Stir well. Cover and simmer on low until tender, about half an hour. Uncover and simmer until the sauce thickens. Prepare grits at the same time as the chicken; serve as a side with the chicken.

INGREDIENTS

• 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

DIRECTIONS

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.