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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: Make chicken:
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.
Make sauce:
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
m
inutes.
Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.
Contributor: Bon Appetit July 1999
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