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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Side Dish
Servings: 6 servings
Author: Dani Bowen
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
- salt
- pepper
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!