Relaxed food without the need of cutlery is sociable and fun. This is exactly what I did with on my weekly lunch with my mother. With the wedding coming up and two families colliding, there’s much to talk about and a nice meal does help reducing the stress. I found some great looking organic chicken thighs. Like mother like daughter…. Both of us love crispy food so a nice crust made with polenta, was a great match. Using the ingredients I had at hand, I adapted my version from the recipe I found on the foodandwine.com.
Crispy Oven Polenta Chicken
Recipe for 8 pieces (1-2 pieces p.p)
Prep time: 10-15 min
Cook time: 45-55 min
8 chicken thighs
Juice of 1 lemon
6 tbsp. fine grain polenta flour
3 tbsp. flour
1 tbsp. finely chopped rosemary leaves
1 dl milk
Salt and pepper
2 tbsp. olive oil
Start by drizzling the lemon juice over the chicken. Leave for 15-30 minutes to marinate.
Meanwhile heat your oven at 180°C.
In a bowl pour the milk, in another one mix the fine polenta flour, plain flour and the chopped rosemary leaves.
Dry the meat with some kitchen paper then season generously it with salt and pepper.
Dip one chicken thigh first in the milk then evenly coat with the polenta flour mixture.
Heat half of the olive oil in a pan on a medium-high fire and place half of the chicken to brown on both sides for about 4-5 min per side. Once done set aside. Repeat with the second batch.
Line a baking try with aluminium foil and place a rack on top. Place the chicken pieces on top and cook in the lower part of the oven for 35-45 minutes. If juices of the chicken run clear when pierced, you’re ready to take them out. Serve either warm or at room temperature. Serve with lemon wedges on the side.