
- Yield: 4 servings
Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom Ragout
Recipe courtesy of Bill Justus, Executive Chef, Boar’s Head Inn, Charlottesville, Va.
Ingredients
- For Herb Roasted Chicken
- chicken breasts - 4
- lemon zest - 1
- fresh rosemary - 1 tsp, chopped
- fresh thyme - 1 tsp., chopped
- salt - 1/8 tsp.
- pepper - 1/8 tsp.
- oil - 2 Tbsps.
- butter - 1 Tbsp.
- For Goat Cheese-Laced Grits
- milk - 8 ozs.
- butter - 2 ozs.
- chicken broth - 8 ozs.
- grits - 1 cup
- goat cheese - 4 ozs.
- salt - 1/8 tsp.
- white pepper - 1/8 tsp.
- For Mushroom Ragout
- olive oil - 2 Tbsps.
- butter - 1 Tbsp.
- mushrooms - 1 lb.
- shallots - 1/4 cup
- white wine - 1/4 cup
- pepper - 1/8 tsp.
- salt - 1/8 tsp.
- demi-glace - 1/4 cup
Instructions
For Herb-Roasted Chicken:
- Season chicken with lemon zest, chopped herbs, salt and pepper.
- In a sauté pan, add oil and sear chicken breast. Add butter and place in a preheated 350º oven until internal temperature of the chicken is 165º F.
- Remove from oven; baste with pan drippings and reserve.
For Goat Cheese-Laced Grits:
- In a saucepan, add milk, butter and stock and bring to a boil.
- Add grits and cook, stirring frequently until smooth consistency and grits are cooked.
- Fold in seasonings and goat cheese.
For Mushroom Ragout:
- Heat olive oil and butter in a sauté pan over medium high heat.
- Sauté shallots, add mushrooms and continue to sauté.
- Deglaze with white wine and reduce.
- Add demi-glace and adjust seasoning.
To Serve:
- On warmed serving plates, place equal portions of grits.
- Slice chicken breast and place on grits.
- Top with mushroom ragout and garnish with fresh herb salad.