MUSTARD HERB GLAZED CHICKEN WITH HERBED POLENTA RECIPE
The mustard herb glaze can be made in the morning. The polenta can be made the day before the dinner if desired.
6 boneless chicken breasts with skin on
Salt and freshly ground pepper to taste
1/4 cup (50 ml)- olive oil
1/3 cup (75 ml) - Dijon mustard
1/3 cup (75 ml) - chopped chervil
3 tbsp (45 ml) - chopped tarragon
3 tbsp (45 ml) - chopped chives
1 tbsp (15 ml) - chopped rosemary
POLENTA:
5 cups (1.25 L) water
2 tsp (5 ml) salt
1 1/2 cups (375 ml)- cornmeal
Freshly ground pepper to taste
1/2 cup - (125 ml) chopped chives
2 tbsp - (25 ml) chopped parsley
2 tbsp - (25 ml) chopped oregano
1. Preheat oven to 400°F (200°C). Pat dry chicken breasts and season with salt and pepper.
2. In a large skillet, heat oil, add chick¬en and brown on both sides. Place in baking dish, skin side up. Mix together remaining ingredients and spread over chicken breasts. Place in oven and bake 20 minutes or until cooked.
3. For polenta, bring water and salt to a boil in a large deep saucepan.
4. Place cornmeal into a jug and add several grindings of pepper. Lower heat and slowly add cornmeal to boil¬ing water, stirring with a whisk until well mixed. Polenta will bubble and spit. Reduce heat to lowest setting and cook, stirring often to prevent skin from forming. Continue to cook for about 30 to 40 minutes. The polenta is cooked when it is dense and comes away from the sides of the pan.
5. When cooked, stir in herbs, check seasoning then spread onto a greased cookie sheet about 3/4-inch (2 cm) thick. Leave to cool. Refrigerate if not using immediately.
6. Cut into wedges or circles. Brown polenta in a hot non-stick skillet then place on greased baking sheet and place in oven to reheat for 10 minutes before chicken is cooked.
7. Place polenta on serving dish and top with chicken.
Serves 6
0 comments:
Post a Comment