Cider Braised Chicken Over Smoked Cheddar Grits
Indulge in ultimate comfort food with this Cider Braised Chicken Over Smoked Cheddar Grits—a hearty, soul-warming dish that brings a touch of rustic elegance to your table. Tender bone-in chicken thighs are seared to golden perfection, then slow-braised in a fragrant blend of apple cider, chicken broth, and fresh herbs for a rich, flavorful sauce. Paired with the creamy decadence of stone-ground grits infused with smoky cheddar, butter, and heavy cream, this dish is a harmonious balance of savory and sweet notes. Perfect for cozy dinners or elevated entertaining, this recipe is a true celebration of Southern flavors with an autumnal twist. Garnish with fresh parsley for a vibrant finish and serve it warm for a meal that's as comforting as it is gourmet.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups apple cider
- 1 cup low-sodium chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt (for grits)
- 1.5 cups smoked cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another 1 minute.
Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the cider to a simmer.
Add the chicken broth, fresh thyme sprigs, and bay leaf to the skillet. Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Reduce the heat to low, cover the skillet, and let the chicken braise for 30-35 minutes until tender and fully cooked (internal temperature should reach 165°F).
While the chicken is braising, prepare the grits. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the stone-ground grits to prevent clumping. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes until thickened and creamy.
Stir the butter, heavy cream, and shredded smoked cheddar cheese into the grits until fully melted and creamy. Adjust seasoning to taste.
Once the chicken is done, remove the thyme sprigs and bay leaf from the skillet. Optionally, skim off any excess fat from the surface of the braising liquid.
Serve the chicken thighs over a generous portion of smoked cheddar grits. Spoon some of the cider-braising liquid over the top for extra flavor.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 13.4 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
