Apple-Butter Thyme Glazed Chicken with Golden Grit Cakes and Warm Kale Bacon Salad

Instructions

1. 1

   1. In a medium saucepan, bring the water, whole milk, and 4 g (3/4 tsp) of the salt to a boil. Lower the heat, slowly whisk in the coarse grits, and cook, stirring often, for 20 to 25 minutes until thick and smooth.

2. 2

   2. Remove the grits from the heat and stir in the shredded cheddar cheese and 14 g (1 tbsp) of the unsalted butter until melted. Spread the mixture into a greased small baking dish or pan in an even layer about 2 cm (3/4 inch) thick. Cool for 15 minutes, then refrigerate for 15 more minutes so it firms up.

3. 3

   3. While the grits cool, pat the chicken thighs dry and season them with 2 g (3/4 tsp) black pepper and 2 g (1/2 tsp) salt. In a small bowl, mix the apple butter, half of the minced garlic, 1 tsp of the fresh thyme, 15 ml (1 tbsp) apple cider vinegar, and the Dijon mustard.

4. 4

   4. Heat 15 ml (1 tbsp) vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden.

5. 5

   5. Brush the apple butter glaze over the browned chicken. Transfer the skillet to a preheated oven at 220°C/425°F and bake for 10 to 12 minutes, or until the chicken is fully cooked. Rest for 5 minutes and sprinkle with the remaining fresh thyme.

6. 6

   6. While the chicken bakes, cook the bacon in another large skillet over medium heat until crisp, 6 to 8 minutes. Remove some fat if desired, leaving about 15 ml (1 tbsp) in the pan.

7. 7

   7. Add the red onion to the skillet with the bacon and cook for 2 to 3 minutes. Stir in the remaining minced garlic and cook for 30 seconds. Add the kale, the remaining 15 ml (1 tbsp) apple cider vinegar, the honey, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 3 to 4 minutes, tossing, until the kale is wilted but still has some texture.

8. 8

   8. Unmold the firm grits and cut into 8 rectangles or rounds. Heat the remaining 15 ml (1 tbsp) vegetable oil and the remaining 28 g (2 tbsp) unsalted butter in a nonstick skillet over medium heat. Brown the grit cakes for 3 to 4 minutes per side until crisp and golden.

9. 9

   9. To serve, place 2 grit cakes on each plate, add the glazed chicken on top or alongside, and finish with the warm kale bacon salad. Serve hot.