Saturday, May 16, 2009

lemon chicken with polenta

so this is a variation on a recipe from the wonderful, oh-so-new-york-cynical mark bittman from his book how to cook everything. his recipes usually call for very little that you wouldn't have lying around. this chicken recipe is fabulous -- lemony, leeky, and chickeny, which are three things that go together perfectly. kinda like pete burch, knee-high striped socks, and insane hair, but that's another story.

4 tablespoons Olive oil/butter
two leeks, white part minced
1/2 cup white wine
1/2 cupr chicken stock
1/2 teaspoon thyme or tarragon
4 chicken breasts
2 tablespoons lemon juice
salt and pepper (of course)
parsley to garnish

-heat olive oil in a skillet and add two minced leeks and cook for about 5 minutes until they are soft.
-add wine, stock and herb and bring to a boil for a minute or two.
-add chicken and cover and cook till the chicken is barely cooked through, 5-6 minutos
-remove chicken with a slotted spoon and keep warm while you cook the sauce on high so it reduces to desired thickness, turn it down to medium-low and add lemon juice, and stir in some butter, about 2 tablespoons
-return chicken to sauce, crank up heat to cook chicken thru and serve with parsley on top!

I usually add a little more of everything for this recipe -- more wine, more stock esp., because I like a lot of sauce on the chicken.

3 cups water
3cups milk
1 bay leaf
2 tablespoons butter
3/4 teaspoon salt

-simmer water, milk, butter, salt, and bay leaf in iron skillet until small bubbles appear on edges
-add cornmeal by the handfuls, stirring constantly, until mixture thickens to the consistency of Cream of Wheat -- thickish, but smooth and creamy
-remove bay leaf and serve

1 comment:

  1. oh, luch. this looks amazing. i am definitely trying it this week...