Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce

• 1/4 cup olive oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh rosemary
• 1 small fryer chicken (about 3 pounds), quartered
• 1 cup beef stock or canned beef broth
• 1 cup chicken stock or canned low-salt chicken broth
• 1/2 cup dry white wine
• 3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
• 8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
• 3/4 cup whipping cream
• 1 tablespoon thinly sliced fresh sage leaves
• Creamy Grits

1. Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish.
2. Sprinkle chicken with salt and pepper.
3. Add to oil mixture; turn to coat.
4. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
5. Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes.
6. Remove from heat.
7. Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes.
8. Using slotted spoon, transfer pancetta to bowl.
9. Add mushrooms to same skillet and saut until golden, about 4 minutes.
10. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes.
11. Mix in pancetta and sage.
12. Season to taste with pepper.
13. Meanwhile, prepare barbecue (medium-high heat).
14. Remove chicken from marinade.
15. Grill until cooked through, turning occasionally, about 30 minutes.
16. Spoon grits onto plates.
17. Place chicken atop grits.
18. Spoon sauce over; serve.

olive oil, garlic, rosemary, chicken, beef stock, chicken stock, white wine, pancetta, shiitake mushrooms, whipping cream, sage, grits

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-creamy-grits-and-shiitake-mushroom-sauce-101840 (may not work)