Roasted Chicken with Cheesy Grits and Coca Cola Collard Greens By Chef Norman Van Aken
Ingredients:
Chicken:
4 skin on, bone in chicken thighs
1/2 cup of flour
2 tablespoons of oil
Salt and pepper to taste
Grits:
3 cups of whole milk
1 cup of water
4 ounces of butter
1 tablespoon of salt
1 teaspoon of pepper
1 cup of corn grits
1 cup of shredded cheese
Collards:
1/2 cup of bacon
2 tablespoons of oil
1 yellow onion
6 cloves of garlic
2 teaspoons of dried red pepper flakes
3/4 cup of brown sugar
6 tablespoons of balsamic vinegar
1 tablespoon of course mustard
2 lbs of collards, stems removed
1 cup of chicken broth
3 cups of Coca Cola
Directions:
For chicken- preheat oven to 400 degrees. Season chicken with salt and pepper. Dust with flour. Set aside. Heat a large skillet. When pan is hot, add oil. Place chicken skin side down. Brown. Flip and brown the underside. Put in oven to cook for 20 minutes.
For grits- Put milk, water, salt, pepper and butter in a large saucepan and bring to a boil. Whisk in grits. When the grits starts to bubble, turn heat to low. Stir often. When thick, about 15 minutes, add cheese. Whisk again for about 1 minute. Season to taste.
For collards- cook bacon in a large pot over medium heat with oil. Meanwhile, dice onion and garlic. When bacon is crispy, add onion, garlic and red pepper flakes. Cook for 3 minutes. Add brown sugar, vinegar and mustard. Cook for 2 minutes. Add collards with salt and pepper. Allow to wilt, 3-5 minutes. Add chicken broth and coca cola. Lower heat and simmer for 15 minutes. Remove collards to a separate serving bowl and reduce remaining liquid 15-30 minutes until it is saucy. Pour over greens.
