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Chicken Thighs Smothered in Vidalia Onion gravy Sweet Savant America's best food blog
Demetra Overton

Chicken Thighs Smothered in Vidalia Onion Gravy

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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 4 -6 minutes
Ingredients Method

Ingredients
  

  • 2 pounds boneless/skinless chicken thighs
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh cracked black pepper
  • 2 tablespoon cornstarch
  • 2 tablespoons canola or grapeseed oil
  • 1 Vidalia onion or 3 baby Vidalia onions with green stems
  • 2 cloves of garlic
  • one 14 ounce can diced tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup chopped roasted red pepper
  • 2 cups pre-washed baby spinach
  • 1 and 1/3 cup yellow or white quick grits
  • 6 cups of water
  • 1 tablespoon salt
  • 2 tablespoons butter

Method
 

  1. Bring the water and salt to boil and add the grits. Simmer for 5 minutes
  2. While waiting for the water to boil chop the chicken thighs into 1 inch pieces.
  3. Heat the oil in a large/wide pan
  4. Toss the chicken thighs in the spices and cornstarch and saute the chicken thighs in the oil.
  5. Chop the Vidalia onions and add them to the pan. Cook over medium/high heat for 5 minutes
  6. Stir in the chopped garlic and saute for 30 seconds
  7. Pour in the tomatoes, chicken broth and roasted red peppers
  8. Simmer for 8 minutes or until the chicken is cooked through and the sauce has thickened.
  9. Turn off the heat, stir in the spinach and serve over grits with butter