Once again, I was reminded that I live in a house nearly full of seafood-haters. My only shrimpy partner wasn’t home for dinner this night so I gave up on the shrimp and grits I was craving and made chicken instead. Again. Sigh. Still, it was a really big hit, even making me
almost forget my shrimp obsession.
- Boneless Chicken Breasts, 1.5 to 2 pounds
- Bacon, 6 to 8 strips
- Thyme Sprigs, 3 or 4 (or a teaspoon or two of dried thyme)
- Bay Leaves, 2
- Chicken Bouillon or Stock, 1 1/2 cups
- Worcestershire Sauce, 1/4 cup or so
- BBQ Sauce, 1/2 cup or more
- Stone Ground Grits (no instant allowed!), 1 1/2 cups
- Chicken Bouillon or Stock, 7 cups
- Jalapeno Peppers, 2 or 3
- Cheddar Cheese, 1 1/2 cups, grated
- Butter, 2 tablespoons
- Half and Half, 1/3 cup or so
Rinse and halve the peppers and put them on a baking sheet, cut side down. I left a few seeds but it’s your call. Put them under the broiler for just a few minutes, until the skin starts to blacken. Take them out and let them sit until they’re cool enough to handle.
Add the chicken to the pan. The bacon grease will provide just enough fat for browning. Add the bay leaves and thyme. Cook, stirring every now and then, until the chicken is browned. This is also a good time to get the stock started for the grits.
While the chicken is doing it’s own thing, it’s time to cook the grits. Once the stock is boiling, slowly whisk in the grits. Reduce the heat to medium-low and continue to whisk until it’s lump-free. Reduce the heat even more and let them cook for another ten minutes or so, stirring occasionally. Remove the charred skin from the roasted peppers and mince them.