Instructions
- Season Chicken with Creole spice blend.
- Heat Duck fat in a Dutch oven over medium-high heat. Sear Chicken until deeply browned on both sides, then remove from pot and set aside.
- In the same pot, sauté Yellow onion and Green bell pepper until translucent, about 8 minutes. Add Garlic cloves and cook for 1 minute more.
- Add Tomato paste and cook for 2 minutes. Add San Marzano diced tomatoes, Homemade chicken stock, Smoked paprika, Cayenne pepper, Dried thyme, Bay leaf, Salt, and Pepper to the pot. Bring to a simmer.
- Return Chicken to the pot. Reduce heat to low, cover, and braise for 60-75 minutes, or until Chicken is fall-off-the-bone tender. Remove bay leaf before serving.
- While Chicken braises, prepare Grits: Bring Homemade chicken stock to a boil in a saucepan. Gradually whisk in Grits and reduce heat to low. Simmer for 30-40 minutes, stirring frequently.
- Stir in Crème fraîche, European-style butter, Parmigiano-Reggiano, and Salt into Grits. Keep warm.
- Prepare Tasso Gravy: Melt European-style butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 2-3 minutes to create a dark roux.
- Gradually whisk in Homemade chicken stock until smooth. Bring to a simmer, stirring constantly.
- Add Artisan tasso ham and Freshly ground black pepper to the gravy. Simmer for 10-15 minutes, or until gravy has thickened and flavors have melded.
- Serve Chicken and Creole sauce over Grits, topped with Tasso Gravy.
