Tonight I decided to combine a couple of Ina's and Tyler's recipes and the result was FAB! I saw Ina's recipe for Lemon Chicken Breasts the other night and couldn't wait to make them. She suggests making Basmati rice to go with them, which is fine and good, but I was also craving creamy polenta. My brain went straight to Tyler's recipe and I want to tell you about it. Lee is on the road, so I decided to make a 1/2 recipe of both - it worked out perfectly. But I am posting the recipes as given by Ina and Tyler.
Here are Ina's and Tyler's recipes~
Ina Garten's Lemon Chicken Breasts
1/4 C olive oil
3 TBL minced garlic (9 cloves)
1/3 C dry white wine
1 TBL grated lemon zest (2 lemons)
2 TBL freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin ON (6-8 oz each) (I used breasts with the bones (ribs) - it was just fine)
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Take the mixture off the heat, add the white win, lemon zest, lemon juice, oregano, thyme and 1 tsp salt and then pour into a 9x12 baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Drizzle the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck in in among the pieces of chicken.
Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with foil and allow to rest for 10 minutes. serve hot with the pan juices.
(NOTE: Ina suggests serving with steamed green beans, which is exactly what I did!)
Tyler's Soft Polenta with Parmesan and Black Pepper
2 qts chicken stock
1 tsp sea salt
2 C polenta or yellow cornmeal
1/3 C heavy cream
2 TBL unsalted butter, at room temperature
1 C freshly grated Parmigiano-Reggiano cheese
1 1/2 tsp freshly ground black pepper
In a large pot, bring the chicken stock and salt (I omitted this salt...I think there's already enough in the stock) to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak (Tyler's words....!), just whisk through it.
Lower the heat, and continue to whisk until the polenta is thick and smooth, about 20 minutes. (This is where you get great a great arm workout!). Add the cream and butter (there goes the workout!) ; continue to stir until incorporated, about 10 minutes.
Remove from heat, fold in the cheese and black pepper. Serve hot!
|Right outta the oven....|