Pan-seared Chicken with Grits and Mushroom Au Jus
This dish uses pantry-friendly ingredients like grits and dried mushrooms to create a warm and filling dish—perfect for fall. Using bone-in, skin-on chicken quarters allows us to really build a pan sauce (the "au jus") full of flavor from both the chicken drippings, soaked mushrooms, and a touch of vegetable broth. We're sure this will become a dinner staple!
Servings: 6 servings
- Large saute pan
- Medium pot
- 4 chicken quarters
- 1 ounce dried shiitake mushrooms
- 1 box vegetable broth (4 cups)
- 4 ounces sour cream
- 1 onion
- 2 cups grits
- olive oil
- 1 tbsp Worcestershire sauce
- Remove shiitake mushrooms from package and place in a small bowl. Add 1 cup of hot water to the mushrooms to rehydrate them. Allow to sit for 10 minutes, then drain water. Peel and dice onion.
- Heat 1 Tablespoon oil in a large saute pan over medium-high heat. Season chicken quarters with salt and pepper. Add chicken skin down to hot pan and sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside. (The chicken is NOT fully cooked at this point.)
- Without cleaning the pan, add mushrooms and half the onions and saute 3-4 minutes until translucent and softened. Add 1 Tablespoon Worcestershire sauce, 2/3 cup vegetable broth, and salt and pepper. Return chicken to pan and transfer to the oven. Bake for 20-25 min until chicken is fully cooked.
- Meanwhile, cook the grits: heat 2 tbsp olive oil in a medium pot over medium heat. Add the 2nd half of the onions and saute 3-4 minutes until translucent. Add 3 cups vegetable broth, 2 cups water, and salt and pepper. Bring to a boil. Add grits and whisk until incorporated into the liquid, reduce heat and cook for 5-7 minutes stirring occasionally until they start to thicken. Remove from heat and fold in sour cream.
- Scoop grits onto plates, serve with chicken quarters and plenty of mushroom sauce. Enjoy!