Chicken Thighs with Tasso Cream

  • Yield 6 servings


Pan Seared Chicken Thighs with Tasso Cream ingredients:
6 -- chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
1/4 cup diced yellow onion
2 -- green onions, thinly sliced
1/4 cup diced celery
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/4 cup diced tasso
2 tablespoons flour
1 cup chicken stock
1 tablespoon chopped fresh thyme leaves
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon hot red pepper sauce
Smoked Gouda Garlic Grits Ingredients
2 tablespoons butter
1 clove garlic, minced
3 cups whole milk
1 teaspoon salt
1 cup quick cooking grits
1 cup grated Smoked Gouda
Garnish: sprigs of fresh thyme and additional sliced green onions


Preheat oven to 250 degrees

Season chicken with salt, pepper, paprika, and cayenne. Heat the olive oil in a large skillet (3 quart) over medium high heat. When the oil is shimmering, add the chicken thighs, skin side down for 4 minutes and until golden brown. Turn and cook for an additional 3 minutes. Remove the chicken and set aside.

Reduce the skillet temperature to medium. Add the onion, green onion, celery, red bell pepper, garlic and tasso; saute in the pan drippings for 2-3 minutes. Stir in the flour until well blended. Whisk in the chicken stock. Add the thyme and return the chicken thighs to the skillet, skin side up, and simmer uncovered for 15 minutes. While the chicken is simmering, prepare the Smoked Gouda Garlic Grits.

Smoked Gouda Garlic Grits Preparation: Butter the inside of a 1 1/2 quart covered casserole dish with 1 teaspoon of the butter. Heat a 2 quart saucepan over medium heat. Add the remaining butter until melted and stir in the minced garlic for 1 minute. Add the milk, salt and bring to a low boil. Whisk in the grits until smooth and well mixed. Simmer for 5 minutes. Stir in one cup of the cheese until the cheese melts. Pour the grits in the casserole. Place in preheated oven until ready to serve.

When just about ready to serve, spoon the Smoked Gouda Garlic Grits onto a serving platter, remove the chicken thighs from the skillet and arrange on the grits. Add the butter and cream to the skillet and simmer until the sauce is thickened. Stir in the hot pepper sauce. Spoon the Tasso Cream over the chicken thighs and grits, sprinkle with remaining cheese, and garnish with sprigs of fresh thyme and sliced green onions.
Serves 6



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