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Slow-Roasted Chicken Stew with Grits
A slow-roasted American stew with seared chicken thighs, jalapeno and green beans, finished with black pepper and ranch seasoning, served over grits.
Ingredients
Instructions
Season the chicken thighs and sear them over medium-high heat until well browned, about 10 minutes.
Add the jalapeno and green beans, cooking until softened, about 3 minutes.
Stir in the black pepper and ranch seasoning for 4 minutes until fragrant.
Cook the grits separately, whisking often until smooth.
Let the stew simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the grits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
