GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

For chicken
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered

For sauce
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 1/2 cups chicken stock or canned low-salt chicken broth1/2 cup whipping cream2 tablespoons (1/4 stick) butter1/2 cup quick-cooking grits
  Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.Serves
  

Make chicken:

Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.

Make sauce:

Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.

Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut
 until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.

Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.Serves 2.Bon Appétit