with this dinner i accomplished some long-ignored goals:
- i made a dish found in one of the three cooking magazines i subscribe to (everyday food)
- i used beer in food (bud american ale-- which isn't TOO too bad)
- i cooked something from scratch that i normally buy (polenta)
- i used a recipe that involved careful timing & "meanwhile"-ing
- i actually used some of the fresh herbs i grew from seeds (oregano)
- i got this gorgeous creature to come over for dinner, after a mere 17 months absence:
ingredients:
- 1 tbs olive oil
- package of boneless, skinless chicken thighs (5 from TJ's)
- sea salt & fresh ground pepper
- 1 tsp crushed garlic (or 2 cloves, chopped)
- 1 pint grape tomatoes, halved width-wise
- 1 tbs fresh oregano, chopped
- 1/2 cup beer (or dry white wine)
- 3/4 cup chicken broth
- 3 small zucchini, quartered lengthwise and cut into 1/2 inch chunks
- 3/4 cup yellow cornmeal
- 4 1/2 cups water
prep:
- chop oregano (& garlic)
- cut veggie to size
- measure beer, broth, water & cornmeal (do it)
- season chicken with salt pepper
actual cooking:
- heat olive oil in a heavy pot
- put water on to boil in a saucepan with 1 1/2tsp salt & 1/4 tsp pepper
- cook chicken in olive oil about 6-8 minutes, until browned on all sides
- transfer chicken to a plate
- add garlic, tomatoes & oregano to olive oil
- cook about 30 seconds until fragrant
- add beer to tomatoes
- slowly, whisking all the while, add cornmeal to water
- reduce heat on polenta to medium-low; whisk often
- add chicken broth to tomatoes
- return chicken to the pot
- bring to a boil, reduce to simmer, cover & cook 15 minutes
- add zucchini
- season with salt & pepper
- cover and simmer 10-15 minutes until chicken is cooked through
- serve chicken and veggies over polenta
