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Bistro Roast Chicken with Creamy Grits and Edamame Succotash Vegetables

1:48 AM, Jun 13, 2013   |    comments
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1 each Chicken, Whole Fryer, Raw
1 tsp Oil, Olive/Canola Oil 25/75 Blend
1 tsp Spice, Pepper, Black, Ground, Fine
1/2 tsp Salt, Kosher
3 cup Low Sodium Vegetable Broth
1 cup Grits, Dry
3 ounce Cheese, Goat
1/3 tsp Spice, Oregano, Dried, Crumbled
1 tbsp Chives, Fresh, Chopped
1 tbsp Parsley, Fresh, Chopped
2 tsp Lemon, Fresh, Peel, Grated, Fine
4 ounce Peas and Carrots, Frozen
1 tsp Juice, Lemon, Fresh
1 tbsp Chives, Fresh, Chopped
1 spray (1 sec/spray) Oil, Cooking Spray
4 ounce Soybean, Edamame, Shelled
4 ounce Corn, Cut, Whole Kernel


Rinse chicken well.
Pat dry with paper towels and truss them. Drizzle each chicken with oil and season with salt and pepper.
Place on a sheet pan with a rack and bake at 375 F for 45 min-1 hour until internal temperature is 165 F degrees and the juices run clear. Remove from the oven and allow to rest 10-15 before carving.

In a pot, bring vegetable stock to a strong simmer. Add grits to vegetable stock.
Bring to a boil over medium high heat while whisking constantly.
Reduce to a simmer and continue to whisk. When the grits are popped and fully cooked, about 30-45 min, whisk in the goat cheese, oregano, chives, parsley and lemon zest. Hold hot at 140 F until ready to serve.
In large sauté pan over medium-high heat, heat olive oil. Add the peas, corn, edamame and carrots and cook until a temperature of 145 F degrees is reached. Add the lemon juice and chives. Hold hot.
For each serving, spoon grits into a shallow rimmed bowl. Top with vegetables and sliced roasted chicken.
Portion size: 1 cup grits, 1/2 cup succotash, 3 oz chicken.

Presented by: Chef Mark McKinney from UT Medical Center

Air Date: June 13, 2013

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