Cider Braised Chicken Over Smoked Cheddar Grits

• 8 boneless skinless chicken thighs
• 4 tablespoons olive oil, divided
• 4 cups unsweetened apple cider
• 2 teaspoons dried thyme
• 1 teaspoon garlic salt
• 2 tablespoons honey
• 4 cups thinly sliced sweet onions
• 3 1/2 cups water
• 1 cup quick-cooking grits
• 1/4 cup butter, softened
• 1 cup shredded smoked cheddar cheese
• fresh thyme sprig

1. In large skillet over medium high heat, place 2 tablespoons olive oil.
2. Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
3. In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
4. Place in 350u0b0F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
5. Add onions and saute about 3 minutes or until transparent.
6. Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
7. In medium saucepan, place water and bring to rapid boil.
8. Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
9. Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
10. To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.

chicken thighs, olive oil, apple cider, thyme, garlic salt, honey, sweet onions, water, grits, butter, cheddar cheese, thyme

Taken from www.food.com/recipe/cider-braised-chicken-over-smoked-cheddar-grits-282266 (may not work)