Instructions
- Season Chicken with Creole seasoning.
- Heat Olive oil in a large skillet over medium-high heat. Sear Chicken until browned on both sides, then remove from skillet and set aside.
- In the same skillet, sauté Yellow onion, Garlic cloves, and Green bell pepper until softened, about 5 minutes.
- Add Tomato paste and cook for 1 minute. Add Fire-roasted diced tomatoes, Chicken broth, Smoked paprika, Cayenne pepper, Dried thyme, Bay leaf, Salt, and Pepper to the skillet. Bring to a simmer.
- Return Chicken to the skillet. Reduce heat to low, cover, and simmer for 30-40 minutes, or until Chicken is cooked through. Remove bay leaf before serving.
- While Chicken simmers, prepare Grits: Bring Chicken broth to a boil in a saucepan. Gradually whisk in Grits and reduce heat to low. Simmer for 20-25 minutes, stirring frequently.
- Stir in Heavy cream, Butter, Parmesan cheese, and Salt into Grits. Keep warm.
- Prepare Tasso Gravy: Melt Butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
- Add Tasso ham and Black pepper to the gravy. Simmer for 5-10 minutes, or until gravy has thickened.
- Serve Chicken and Creole sauce over Grits, topped with Tasso Gravy.
