- 1/4 cup olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh rosemary
- 1 small fryer chicken (about 3 pounds), quartered
- 1 cup beef stock or canned beef broth
- 1 cup chicken stock or canned low-salt chicken broth
- 1/2 cup dry white wine
- 3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
- 8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
- 3/4 cup whipping cream
- 1 tablespoon thinly sliced fresh sage leaves
- Creamy Grits
- Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
- Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
- Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
- Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
- Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.