Slow Cooked Chicken with Asiago Creamy Grits

6 chicken legs, cut into leg and thigh
3 tablespoons butter, divided
6 carrots
4 stalks celery
3 onions
2 leeks
6 shallots
1 bunch thyme
4 bay leaves
1 pound wild mushrooms (morels, porcinis, criminis or shiitakes)
1 tablespoon dried porcini, soaked in warm water
3 cups chicken stock

Asiago Creamy Grits:
2 cups water
l cup chicken stock
l tablespoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon pepper
l cup stone ground grits
l cup heavy cream
l cup grated Asiago cheese

In large cast iron skillet, place 2 tablespoons butter over medium heat. Add chicken and sear until golden brown; remove to rack while cooking vegetables.

Drain off excess oil, add remaining tablespoon butter, carrots, celery, onions, leeks, shallots, thyme and bay leaves. Saute over medium heat about l0 minutes.

Add dried mushrooms, then chicken stock and chicken; bring to a boil.

Cover with foil and place in 300F oven for l 1/2 hours. (While chicken is cooking, prepare grits.)

Lift out chicken and strain liquid. Skim sauce, reduce by 1/4 and reserve.

In large individual bowl, place l large scoop grits; top with chicken leg and thigh. Ladle on reserved mushroom broth and sauteed mushrooms. Garnish with fresh herbs and grated Asiago cheese.

Asiago Creamy Grits:
In large saucepan, place: water, chicken stock, garlic, salt, and pepper. Bring to a boil and whisk in the grits. Cook on low l5 minutes, stirring frequently. Remove from heat and add heavy cream and Asiago cheese. Cover until ready to serve.

Makes 6 servings
From: Chef Frank Stitt, Highlands Bar & Grill, Birmingham, AL
Source: National Chicken Council