Friday, 18 January 2013

Not Your Grandma's Gremolata

This is one of the most eye catching meals I've made in a long time. I'm not trying to toot my own horn (not much anyway) but I think it looks really pretty and colourful. 
This is my second recipe of the week for chicken thighs and its completely different from the stuffed chicken thigh dish I shared a few days ago. So I hope you don't let a big container of chicken thighs scare you the next time you see them on sale! 

Read on for the recipe, Chicken Thighs in Tomato Sauce with Polenta and Gremolata. 

Chicken Thighs in Tomato Sauce with Polenta and Gremolata - serves 6

6 boneless skinless chicken thighs 
1 tablespoon olive oil
1 can of chopped tomatoes, about 2-3 cups
I onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
3/4 cup white wine 
2 teaspoons Herbes de Provence
Salt and pepper to taste 
3 cups milk
1/2 teaspoon nutmeg
1 cup cornmeal
3/4 cup mozzarella cheese
3 tablespoons minced parsley
Zest from one lemon
1 clove of garlic, minced

1. First heat your oil in a large pot. Season chicken with salt and pepper and brown your chicken on both sides. When chicken is browned, remove from the pot. 

2. Next add carrots, celery, garlic, and onion to the pot. Cook for a minute or so and then add the wine and scrape up any bits from the bottom of the pot. Add the tomato, juice and all, plus the herbs and top with the browned chicken. Cover and cook about 35 minutes or until the chicken is fully cooked. 

4. While chicken and sauce is cooking, prepare your polenta. In a medium pot on your stove at high heat, combine your milk and nutmeg. Bring to a boil and then gradually add in the corn meal, constantly whisking. Cook about 2 minutes and then stir in the cheese. Season with salt and pepper if needed. 

5. Finally toss together the lemon zest, remaining minced garlic, and parsley and you have your Gremolata. 

6. Spoon a serving of the polenta on the bottom of a deep bowl, top with a serving of the veggie sauce, follow up with a chicken thigh, and a sprinkle of Gremolata. 

I think this is dinner party worthy, don't you?

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