I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Monday, November 22, 2004

Bubba's Chicken

My experimental roast chicken turned out excellent. I figured out how to incorporate grits into roast chicken. When it came out of the oven it looked a little dry so I added one more component, something that no southern table is complete without - GRAVY!

3 pieces of boanless skinless chicken breast
1 small onion, diced
1 green pepper, diced
2 stalks celery, sliced
1 carrot, sliced
1 T butter
1 recipe Koko Grits (see below)
1 T paprika
1 T seasoned salt like Lowry's or Johnny's
1 t fresh ground black pepper
1/2 t thyme

Saute the onion, green pepper and celery briefly in the butter in a cast iron skillet. Don't let them get too soft. Remove from cast iron skillet and paste the bottom of the skillet with the recipe of grits. It should cover the bottom of the skillet with about 1/3 inch. Meanwhile put the paprika, seasoned salt, pepper and thyme onto a plate and mix up. Rub the chicken pieces with the spices. Put the onions, green pepper, celery and carrots on top of the grits and put the chicken on top of all. Squeeze the juice of 1/2 lemon over the chicken. Bake in the oven at 375 for 1 1/2 hours. When it is done the chicken will be roasted and the grits will be nice and crispy brown on the bottom and fluffy white on top. Let cool for 5 minutes while you make the gravy. To serve put a portion of the grits and vegetables on the plate and a piece of chicken on top. Pour over gravy.

Koko Gravy

1 cup chicken broth
2 T wonder gravy flour
1/2 t fresh ground pepper
1/4 t thyme

Bring to a boil and thicken to gravy consistency.

Koko Grits

1/2 cups instant grits
1 1/2 cups water
1/2 t salt

Boil water, add grits and salt, reduce heat and simmer until thick.