You are here: Home » Recipes » Slow Cooked Chicken with Asiago Creamy Grits Slow Cooked Chicken with Asiago Creamy Grits Yield 6 servings PrintEmail Ingredients Chicken6 -- chicken legs, cut into leg and thigh3 tablespoons butter, divided6 -- carrots4 stalks celery3 -- onions2 -- leeks6 -- shallots1 bunch thyme4 -- bay leaves1 pound wild mushrooms (morels, porcinis, criminis or shiitakes)1 tablespoon dried porcini, soaked in warm water3 cups chicken stockAsiago Creamy Grits2 cups water1 cup chicken stock1 tablespoon chopped garlic1/4 teaspoon salt1/8 teaspoon pepper1 cup stone ground grits1 cup heavy cream1 cup grated asiago cheese Instructions In large cast iron skillet, place 2 tablespoons butter over medium heat. Add chicken and sear until golden brown; remove to rack while cooking vegetables. Drain off excess oil, add remaining tablespoon butter, carrots, celery, onions, leeks, shallots, thyme and bay leaves. Sauté over medium heat about l0 minutes. Add dried mushrooms, then chicken stock and chicken; bring to a boil. Cover with foil and place in 300F oven for l 1/2 hours. (While chicken is cooking, prepare grits.) Lift out chicken and strain liquid. Skim sauce, reduce by 1/4 and reserve. In large individual bowl, place l large scoop grits; top with chicken leg and thigh. Ladle on reserved mushroom broth and sautéed mushrooms. Garnish with fresh herbs and grated asiago cheese. Asiago Creamy Grits: In large saucepan, place 2 cups water, l cup chicken stock, l tablespoon chopped garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil and whisk in l cup stone ground grits. Cook on low l5 minutes, stirring frequently. Remove from heat and add l cup heavy cream and l cup grated asiago cheese. Cover until ready to serve.