Cool weather cooking

Although the weather this afternoon is pleasant, it’s been getting cold in the evenings.  If you follow blog, you know that I like to cook seasonally and this is one of my favorite cool weather meals.  It makes wonderful leftovers and is a great meal for company.  The combination of flavors is so delicious and warming.  Enjoy!

Braised chicken and polenta

  • 4 bone in chicken breasts, washed and patted dry and cut in half
  • 3 TB olive oil
  • 2 onions, chopped
  • 2 oz pancetta, chopped
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh sage, finely chopped
  • 3 bay leaves
  • 5 whole cloves
  • 1 1/2 TB tomato paste
  • 1 cup white wine
  • 2 cups chicken stock

Season chicken with salt and pepper.  Heat 2 TB olive oil in a heavy saucepan and cook chicken until browned on both sides.  Remove from pan and place on a plate.  Pour off the fat from the pan.  Add remaining 1 TB olive oil and add onion, pancetta, rosemary, sage, bay leaves and cloves.  Saute 5- 10 minutes or until onions are browned.  Add wine and scrape pan brownings.  Add tomato paste and stir in.  Return chicken to pan and add chicken stock.  Bring to a boil and then simmer 20 – 30 minutes or until chicken is done.  Serve over:

Rosemary polenta

  • 2 TB butter
  • 2 TB olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp minced rosemary
  • 3/4 cup chicken stock
  • 1 cup milk
  • 1/2 cup cornmeal
  • 4 TB grated Parmesan cheese

Melt butter and olive oil.  Add garlic, red pepper flakes and rosemary and saute for 1 minute.  Add milk and chicken stock and boil.  Add cornmeal and whisk, stirring over low heat.  Remove from heat and stir in Parmesan cheese.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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