Chicken Sauce Piquant N' Grits

With Carrots, Celery

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • 6 oz. Carrots
  • 3 oz. Okra
  • 2 Parsley Sprigs
  • 6 Chicken Drumsticks
  • 1 Tbsp. Creole Seasoning
  • 0.55 cup Instant Grits
  • 2 fl. oz. White Cooking Wine
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 2 Tbsp. Tomato Paste
  • 4 oz. Button Mushrooms

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    926
  • Carbohydrates
    26g
  • Fat
    48g
  • Protein
    92g
  • Sodium
    1777mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 425. Bring to a medium pot with two cups of water to a boil. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Peel and mince shallot. Quarter button mushrooms. Peel and slice carrot on bias. Stem and roughly chop parsley. Rinse and pat dry chicken drumsticks.

  • 2

    Cook the Chicken

    Season the chicken drumsticks with half the creole seasoning. Heat 2 tsp. of olive oil in a medium pan over medium-high heat. Place chicken drumsticks in pan and cook for about 2 minutes per side then transfer to prepared baking sheet. Keep oil in pan and place chicken in oven and cook for about 12 minutes. Keep warm for plating.

  • 3

    Cook the Grits

    Once water is boiling, whisk in grits and cook for one minute. Lower to a simmer, cover and cook for 5 -7 minutes. Season with ¼ tsp. of salt and pepper. Keep warm for plating.

  • 4

    Start the Sauce Piquant

    Heat the same pan used to sear the chicken over medium heat. Add the shallot, carrot, mushrooms, and okra and cook for about 1 minute.

  • 5

    Finish the Sauce Piquant

    Add the white wine and cook for an additional minute. Add creole seasoning, chicken base, tomato paste, and 1½ cups of water then bring to a boil. Reduce to simmer and cook for about 5 minutes.

  • 6

    Plate the Dish

    Ladle a serving of grits in a bowl, then place drumsticks on top. Ladle some of the sauce piquant over the chicken, and garnish with chopped parsley.

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