Cider Braised Chicken Over Smoked Cheddar Grits - cooking recipe

Ingredients

8 boneless skinless chicken thighs
4 tablespoons olive oil, divided
4 cups unsweetened apple cider
2 teaspoons dried thyme
1 teaspoon garlic salt
2 tablespoons honey
4 cups thinly sliced sweet onions
3 1/2 cups water
1 cup quick-cooking grits
1/4 cup butter, softened
1 cup shredded smoked cheddar cheese
fresh thyme sprig

Preparation

In large skillet over medium high heat, place 2 tablespoons olive oil.
Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
Place in 350\u00b0F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
Add onions and saute about 3 minutes or until transparent.
Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
In medium saucepan, place water and bring to rapid boil.
Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.