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About the Dish

  • Grits

    Grits

  • Butter

    Butter

  • Parsley

    Parsley

  • All Purpose Flour

    All Purpose Flour

  • Spice Blend

    Spice Blend

  • Chicken Breast

    Chicken Breast

  • Sweet Onion

    Sweet Onion

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Thyme

    Thyme

  • Bay Leaf

    Bay Leaf

  • Lemon

    Lemon

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Celery

    Celery

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Prepare your mise en place: Zest lemon, and measure out 1 teaspoon. Halve and juice lemon, and measure out 1 tablespoon juice (reserve any extra for another use.) Thinly slice celery stalks; reserve leaves for garnish. Pick parsley leaves from two sprigs and set aside for celery salad. Pick leaves from remaining parsley sprigs and chop. Pick thyme leaves. Peel onion; cut into quarters through stem end. Grate one quarter, and thinly slice remaining 3 quarters. Peel and finely mince garlic.
2
Make the grits: In a heavy-bottomed saucepan over medium heat, add 1 teaspoon cooking oil. Add grated onion and cook until transparent, about 3 minutes. Add milk, 1 cup water, and 1 teaspoon kosher salt. Increase heat to high, and bring the mixture to a boil. Whisk in the grits, reduce heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 35-45 minutes. Remove from heat; stir in butter and chopped parsley. Taste, adjust for seasoning with salt and pepper, and cover to keep warm.
3
While grits cook, prepare the chicken: Mix together flour and Seasoned Flour Spice Blend in a shallow bowl or on a plate. Pat chicken breasts dry, and place in flour, turning to coat on both sides. Shake off the excess over the bowl, and save for later use. In a large ovenproof skillet over medium-high heat add remaining 2 teaspoons cooking oil. When oil is shimmering add chicken and sear until brown on bottom, 1-2 minutes. Turn chicken and sear other side, 1-2 minutes. Remove to a plate.
4
Add sliced onions to the pan, and reduce heat to medium. Season with kosher salt and pepper. Cook, stirring occasionally, until the onions are golden brown, 5-7 minutes.
5
Add garlic and cook until fragrant, 45-60 seconds. Tip all of the remaining flour-spice mixture into the onions and stir to coat and combine. Add 3/4 cup water and bouillon cube. Increase heat to medium-high, and bring to a boil, stirring constantly. Reduce heat to low, and add chicken breasts along with any accumulated juices, thyme leaves and bay leaf.
6
Nestle chicken into onions, and turn to coat. Transfer skillet to the oven, and cook until the chicken juices run clear when pierced with a knife and the temperature reads 165° F when measured with an instant-read thermometer, 12-15 minutes.
7
While chicken bakes, make the celery salad: In a mixing bowl, whisk together 1 teaspoon lemon zest, 1 tablespoon lemon juice and mustard. Add 3 tablespoons olive oil in a steady stream, whisking constantly, until dressing is creamy and emulsified. Season to taste with kosher salt and pepper. Add chopped celery, whole parsley leaves and shaved Parmesan; toss to combine. Garnish with celery leaves. Taste and adjust for seasoning with kosher salt and pepper.
8
Spoon the grits onto warmed plates. Top with chicken, onions and gravy. Spoon celery salad onto the plate. Serve immediately, and enjoy!