Rosemary Chicken with Cheddar Grits is simple, elegant, comforting and utterly delicious, with rosemary adding aromatic qualities.
Rosemary Chicken with Cheddar Grits
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1/4 pound unsalted butter
- 2 large sprigs fresh rosemary, divided
- 2 1/2 pounds whole roasting chicken
- salt and ground pepper, to taste
- 3 Tablespoons oil , divided
- 2 shallots, minced
- 2 Cups chicken stock
- 1 Cup coarse cornmeal
- 1/2 Cup Cheddar cheese, grated
- 1/4 Cup heavy cream, optional
- Soften butter with hands; incorporate leaves from 1 sprig rosemary.
- Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.
- Heat 2 Tablespoons oil in saute pan. Place bird in pan and sear on all sides until golden brown. Add remaining rosemary butter to pan for basting.
- Place pan with bird backside down in 500 degrees F oven. Baste every 10 minutes for 45 minutes or until juices from thigh run clear. Remove from oven. Let stand 15 minutes.
- Add remaining oil to small saucepan. Over medium heat saute shallots until soft but not brown. Add stock; bring to boil. Slowly whisk in cornmeal; cook, stirring for 10 minutes or until thickened. Stir in cheese. Add cream if desired.