Tuesday, October 6, 2009

Baked Chicken Quarters with Garlic Grits and Gravy- A cheap skate dinner never tasted SO good!

As part of my effort to save a buck I have broadened my horizons pertaining to the meat that I eat. Pre-recession, my husband and I rarely ate dark meat chicken, we were a boneless skinless pair but times they are a changin' and thus, I have changed my grocery list to scale back a bit. I have written before about some of my dinners on the cheap and this one definitely fits that bill. It's homey, satisfying as heck and the whole dish cost me about $1 a serving which, in my book, makes it all the tastier!

Chicken thighs and legs are an untapped resource in our supermarkets. My supermarket often has thighs or leg quarters (thighs attached to legs) for right around $1/lb. FUR REAL!!! How could you pass up a deal like this? Dark meat is also richer in flavor and although it does have a higher fat content it also has more vitamin B, iron and protein than white meat. So live a little, save a couple bucks and try some dark meat- who knows, you just might like it!

Baked Chicken Quarters
4 chicken quarters (can use thighs or legs too, I would use 2 per person)
2 tbs EVOO
sprinkle of seasoned salt
fresh black pepper

Set oven to 400. After rinsing and patting chicken dry, place in a baking dish. Drizzle chicken with olive oil and sprinkle with season salt & pepper. Place in the oven and bake for 30 minutes or until you can poke the bone with a knife and juices run clear.


Garlic Grits
1 c. Quaker quick grits (NOT INSTANT!!!)
3 c. Low sodium chicken stock
1 tbs butter
1 c. milk
salt & pepper
1 tsp garlic powder

Add chicken stock and butter,garlic powder, salt and pepper to a pot over medium heat. Once liquid starts to boil add grits and stir with a whisk for the first 2 minutes. Cover with lid and reduce heat to low. Allow to cook another 5 minutes stirring here and there. After 5 minutes, add milk and whisk to incorporate. Let sit another 2 minutes or until milk is absorbed.


Chicken Drippings
1 c. chicken stock
1 c. milk
1 tbs butter
1 tbs flour

Add chicken drippings, chicken stock and milk to pan and heat over medium high heat. Add butter, garlic, salt and pepper. Heat to a simmer mix flour with just a couple tablespoons of water to make a slurry. Pour slurry into skillet and whisk. Gravy should thicken enough so to coat the back of a spoon. If still to thin add more slurry.

Plate chicken, grits and top with gravy.