Crispy Oven Polenta Chicken

Crispy Oven Polenta Chicken 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. Continue reading

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

 

Crispy Oven Polenta Chicken

 

Recipe for 8 pieces (1-2 pieces p.p)

Prep time: 10-15 min

Cook time: 45-55 min

 

Ingredients:

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

 

Recipe

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.

 

Crispy Chicken Thighs with Bell Peppers

Crispy Chicken Thighs with Bell Peppers On Saturday I’m leaving to travel through Spain, starting from Barcelona we will then visit Seville, Cordoba, Granada and finally Marbella. Continue reading

I am really excited about this trip and so, for this post, I though I’d use ingredients that remind me of this beautiful and interesting country. I browsed a little through the Internet and here; I found this chicken recipe I wanted to try out. I prepared this for my mother and I and besides the nice moment we really enjoyed it. What I particularly always like is that with baked dishes, you just slide them in the oven and enjoy your time while you are waiting for the meal to be ready. Yesterday I really needed that moment to chat with my mother, I have no words to describe how much her support means to me in this moment of change. I will never forget all that she does for me, I feel so lucky to have her. Thank you Mum and thank you Swiss chickens for making this moment even better! I’ll be off for the next couple of weeks so I hope you all have a great time and see you very soon!

Crispy Chicken Thighs with Bell Peppers

Crispy Chicken Thighs with Bell Peppers

 

Recipe for 4

Prep time

Cook time

 

Ingredients

 

8 chicken thighs

1 lemon (juice and zest)

1 tbsp. dried basil

4 bell peppers

2 onions

2 tbsp. olive oil

2 tsp. smoked paprika

Salt and pepper

 

Recipe

 

Heat oven at 220°C.

In a bowl combine the lemon zest, lemon juice, dried basil, 1 tbsp. olive oil, smoked paprika, salt and pepper. Mix together.

Make three incisions on each chicken thigh and coat it with the marinade (if you want more flavour leave the chicken to marinate for up to a day).

Take the bell peppers and cut them into strips. Cut the onions in half and quarter each half. Place the vegetables in a baking tin with 1 tbsp. olive oil, salt and pepper. On top place a rack with the chicken on it. Bake the whole thing in the oven for about 30-35 min or until the chicken has browned and the bell peppers are soft. Serve by itself or with some rice or potatoes.