The Blizzard

So sorry to be absent but we were preoccupied with the blizzard last weekend.  We got about 30 inches of snow and I was very happy that we did not lose power.  As long as you have power, blizzards are good for cooking.  I had done some grocery shopping but went early Friday to get a few more things.  I made Drunken Noodles with shrimp on Friday night, Dijon pork tenderloin on Saturday night and Braised chicken with polenta on Sunday night.  Terrific comfort food and I knew that since we have a gas stovetop, I could make the noodles, chicken and polenta even if we did lose power.  Great news is that Samantha tried the chicken and polenta and said “That’s delicious.  How come you didn’t make enough for me?”  The answer of course is that in the past she has never shown any interest in it, but I’m delighted that she is becoming more adventuresome!  I think the chicken and polenta might be my favorite winter comfort food.  I also made The Barefoot Contessa’s orange pound cake.  Love that recipe because it makes two – one was eaten and the other is in the freezer.  Here again are the recipes for the chicken and polenta.

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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