Skip to content

Wine Braised Chicken with Apricots with Cheese Grits


  • 2 tablespoons olive oil
  • 4 chicken hind quarters
  • Kosher salt and freshly ground black pepper
  • 8 cloves garlic, peeled
  • 4 carrots, cut into large chunks
  • 2 red onions, cut into quarters
  • 2 cups dry white wine (I use Pinot Grigio)
  • 2 cups chicken stock
  • 16 dried apricots
  • 4 sprigs rosemary
  • Cheese Grits, recipe follows

Cheese Grits Ingreedients

  • 3 cups low-sodium chicken broth
  • 3/4 cup quick grits
  • 2 cups grated sharp Cheddar
  • 4 ounces cream cheese (Optional)
  • 2 tablespoons salted butter


  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper and sear, skin-side down, until golden brown, about 4 minutes, turning several times.
  3. Remove the chicken to a plate and set aside.
  4. Add the garlic, carrots and onion quarters to the pot. Pour in the wine and chicken stock and scrape the bottom of the pot to loosen the flavorful bits. Add the apricots and rosemary and return the chicken to the pot, skin-side up. Cover and roast in the oven until the chicken is cooked through and the skin is golden and crispy, about 2 1/2 hours.
  5. Remove the chicken to a plate and tent with foil to keep warm. Remove the rosemary sprigs and discard.
  6. Serve the chick over Cheese Grits with the vegetables and sauce spooned over the top.

Cheese Grits Directions

  1. Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in the grits and return to a boil. Reduce the heat to a simmer for 3 to 4 minutes.
  2. Turn down the heat to low and stir in the Cheddar, cream cheese and butter. Season with salt and pepper.


Wine Braised Chicken with Apricots