POLENTA WITH PEPPERS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
- Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
- Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams
BRICK CHICKEN WITH VINEGAR PEPPERS
Weighing down the chicken with a skillet (our "brick" in this case) while you sear it ensures a crispy, golden skin. Then you sauté a mess of peppers with onion and garlic; mix in vinegar, sugar, and capers to great an agrodolce sauce; and combine it all with the browned bird, so the flavors meld as it finishes cooking in the oven.
Provided by Lauryn Tyrell
Categories Chicken Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
- When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
- Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
- Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Provided by Melissa Roberts
Categories Chicken Quick & Easy Dinner Vinegar Pan-Fry Escarole Capers Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
- Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
- Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
- Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
- Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
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