"Recipes from the Chef's Kitchen"

The Sauce
Ingredients:
1)   1 1/2 slices Bacon - cut into 1/2-inch pieces
2)   1/4 cup chopped Onion
3)   1/4 cup chopped Green Pepper
4)   1/8 cup chopped Red Bell Pepper
5)   1 large Clove Garlic - minced
6)   1/2 cup (14.5 oz.) whole Plum Tomatoes and juices - crushed with fingers
7)   1 tsp. Worcestershire Sauce
8)   1/2 tsp. (or to taste) Hot Sauce
9)   1 tbs. fresh Parsley Leaves - chopped
10) Salt and Pepper to taste

Preparation:
1)   Heat a medium skillet over medium-high heat.
2)   Add the bacon and cook until the fat is rendered and the bacon is crisp.
3)   Remove to a paper towel to drain and set aside.
4)   Remove all but one tablespoon of the bacon fat and set aside.
5)   Saute the onions, greens peppers and red peppers in the remaining bacon
       fat until they are softened...about 5 minutes.
6)   Add the garlic and saute one more minute.
7)   Add the tomatoes, Worcestershire sauce, hot sauce, parsley and salt and
       pepper.
8)   Cook uncovered until the tomatoes have broken down...about 5 minutes.

The Cheese Grits
Ingredients:
1)   2 cups Water
2)   1/2 tsp. Salt
3)   1/2 cup quick cooking Grits
4)   4 oz. Sharp Cheddar Cheese - grated
5)   1/2 tsp. Hot Sauce
6)   1/2 tsp. fresh Ground Black Pepper
7)   1/2 tsp. Worcestershire Sauce

Preparation:
1)   Bring water and salt to a boil over high heat.
2)   Slowly stir grits in water; reduce heat to low and cover.
3)   Cook for 5 to 7 minutes, stirring occasionally, until desired thickness.
4)   Stir in cheese, hot sauce and pepper to taste.
5)   Continue to heat until cheese is completely melted.
6)   Add seasoning to taste.

The Chicken Thighs
Ingredients:
3/4 lb. Boneless, Skinless Chicken Thighs - trimmed of all fat, cut into 3/4" pieces

Preparation:
1)   Season the chicken thighs with salt and pepper and saute over high heat in
       2 tablespoons of the remaining bacon fat.
2)   When a nice color is achieved, combine with the sauce and cook until the
       sauce is reduced to a stew like consistency.

The Final Preparation
1)   Put the grits in a bowl
2)   Place the chicken and sauce on top.
3)   Garnish with crumbled crisp bacon and parsley.

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