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  • Southern Cast Iron

    One-Bowl Meals

    Nov 26, 2019 4 minutes
    RECIPE DEVELOPMENT BY KATHLEEN KANEN
    FOOD STYLING BY
    VANESSA ROCCHIO

    BALSAMIC-BRAISED CHICKEN THIGHS WITH PARMESAN GRITS

    Makes 4 servings

    Nutty Parmesan in the grits is a tasty complement to the herby, vinegar-infused chicken.

    1 tablespoon vegetable oil
    1½ teaspoons kosher salt
    1 teaspoon ground black pepper
    6 large bone-in skin-on chicken thighs (about 3 pounds), trimmed
    6 large shallots (about ½ pound), peeled and halved
    2 teaspoons minced fresh rosemary
    ½ cup balsamic vinegar
    ½ cup chicken broth
    Parmesan Grits (recipe follows)
    Garnish: fresh rosemary sprigs, ground black pepper

    1. Preheat oven to 350°.

    In a 12-inch cast-iron braiser, heat oil over medium-high heat. Sprinkle salt and pepper all over chicken; cook until

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