Tuesday, January 20, 2015

C H I C K E N  T H I G H S
P O L E N T A  F R I E S 

I rip & I rhyme! I rhyme & I rip! Cus I spit hot fiyaaaaaahhhhhh! Clearly, I enjoy the way these two rhyme.. a little.. too much?!

Life has been kinda nutzo/ hectic from having family & friends visiting to the MOST stressful: interviewing & hopefully getting a new job!! Eeeps.. hour long phone interview + 4 hour long face-to-face interview with 7 different people + I have one more this Thursday = my body & brain is complete mush. Please send all the good vibes! <3 

I've been dying to make polenta fries & I finally freaking did it! I mean, look at that stacking.. don't you just want to build a polenta city?? 

I totally cheated & bought the packaged polenta but I will definitely make my own soon. Seems super easy. Polenta by the way is like Italian grits but with cornmeal.  I picked up this little, chubby guy at Trader Joe's :]
As for the chicken thiiiighhzz.. mmmm my faaaavorite.. I love to do a little braising action on them to ensure crispy skin & the most flavorful, moist, succulent dark meat inside.. *wipes drool*

Okay, here goes the recipe! Oh & don't forget the most important thing- have a glass of wine & some music on while cooking ;D

4 Chicken thighs with skin!
4 Rosemary sprigs
1 Lemon- juice & zest
4 Garlic cloves minced
1 Cup Chicken broth
1 Asparagus bunch 
1 Package of polenta or homemade
Parmesan cheese
Salt & pepper
Extra Virgin Olive Oil 

1. Heat your oven to 450°~ sooo nice for the winter!
2. Cut your polenta into fry-sized pieces! Ha, potato who?

3. Spray a baking sheet with a nonstick cooking spray & carefully toss the polenta fries in a little olive oil, salt & pepper.

4. Line the pan & stick them in! Flip after 20-30 minutes & cook for another 20-30 to crunch them up.

5. "Hey guuuize! It's me, chicken thighs!" Heat up a [ cast-iron ] skillet to medium heat.
6. While your skillet is warming up, season the chicken thighs with garlic, salt, pepper, & lemon zest. *I also used a teensy sprinkle of Adobo! shhhh.. it's our secret. 
7. Add olive oil & the thighs skin-side down onto the skillet & sear until a nice golden brown. 
8. Flip them over so that the skin is facing up & add your pretty sprigs of rosemary.

9. Add chicken broth, lemon juice & pop that in the oven for 20-30 minutes!
10. Shake asparagus around in a little olive oil, salt & pepper.. throw those in 10 minutes before everything's done.

11. Mmm the polenta fries.. go ahead, taste one. So creamy right? Sprinkle parmesan cheese on top- broil on high if you want them crispier! 
12. Sit on the floor in front of your oven & watch everything without missing a bubbly beat.
13. Take everything out & plate, duhhhhh.. I served the fries with a ketchup & sriracha mix!

Hello, beautiful..

There you have it! My dinner finely orchestrated & birthed into blog form. Please leave a comment below if this tickles your tasties! Thanks for reading <3

**OH & IT'S POLENTA.. NOT PLACENTA, because that'd be so weird & unethical.. ahem JAINEY**

No comments:

Post a Comment