« BACK TO RECIPES

January, 2022 RECIPE OF THE MONTH

Serves 4
as an entrée

INGREDIENTS

4 chicken breasts, skin on
1 qt. brine
1 bunch rainbow chard, stem and leaves separated, sliced into 1/2 in. pieces.
1/2 cup water
1/2 cup apple cider vinegar
1/2 cup sugar
2 cups frozen cherries
2 tbsp. mustard seeds
1/2 cup cherry juice
1 1/2 lb yellow onion
1 qt. sherry vinegar
1 qt. white sugar

Brine

1 qt. water
3 tbsp. kosher salt
2 tbsp. + 2 tsp. sugar
3 tbsp. soy sauce

Grits

1 cup grits
4 cups milk
2 cups shredded cheddar cheese
2 tsp. Tabasco
2 tsp. black pepper
1 tbsp. kosher salt
PRINT THIS RECIPE

Chicken with Grits and Cherry

Sweet cherries, tangy onions, and cheesy grits make this savory chicken a not to miss dish.

Images Provided by Beth Zink Photography.

COOKING INSTRUCTIONS:

1

Brining The Chicken

  • In a bowl, stir together all of the brine ingredients until dissolved and combined.
  • Pour the brine over the chicken breasts and place in the refrigerator overnight.
  • Heat 2 tbsp of oil in a pan. Drain the chicken and brown in the pan on all sides.
  • Reserve the chicken in the refrigerator.
2

Cheesy Grits

  • Bring the milk to a boil in a medium sauce pot.
  • Whisk in the grits and reduce to a simmer. Season with salt.
  • Simmer for 20-25 mins, then remove from the heat and stir in the remaining ingredients.
  • Cover and reserve.
3

Making the Sweet & Sour Onions

  • Peel the onions and cut into 1/2 in. rings.
  • Add the vinegar and sugar to a medium sauce pot and bring to a boil.
  • Add the onions and reduce to a simmer.
  • Simmer for 15-20 mins. until the onions are translucent.
  • Cool and reserve until ready to plate.
4

Making the Cherry Mustard

  • In a medium sauce pot, bring the water, sugar, vinegar, cherry juice, and mustard seeds to a boil.
  • When the mixture becomes syrupy (approximately 12 mins) add the cherries and cook for an additional 6-7 mins.
  • Cool and reserve.
5

Plating the Chicken

  • Preheat the oven to 350° F.
  • Place the chicken breasts on a sheet pan and roast in the oven for 8 mins. or until an internal temperature of 165° F.
  • Heat 1 tbsp. vegetable oil in a saute pan, and saute the chard stems for 2 mins.
  • Add the leaves and continue cooking for 30 secs.
  • Turn off the heat and season with the salt & pepper.
  • Scoop a 1/2 cup of grits onto each serving plate.
  • Place the chard atop the grits, followed by 1 chicken breast.
  • Place approximately 3 onion rings on top of the chicken, followed by 2 tbsp. of cherries with their juices.
Contact
write us  
info@onthemarcevents.com
call us  
203-274-6808
Company
Social
Hungry for More?