Saturday, February 6, 2010

Vinegar Glossed Chicken

Snowpocalyse victims: Do you have any chicken?  Any random leftover corn meal in the pantry?  This recipe, originally from the book "Mad Hungry," by Lucinda Scala Quinn is a good warming winter meal.  I was attracted by the "vinegar gloss" which seemed interesting.  In practice, it took a bit longer than I expected to reduce the liquid, but the result was quite tasty.

I used a whole chicken and broke it down into eight pieces, but you can use whatever you want - I recommend rediscovering the thighs.  Thighs are cheap, tasty, and hard to overcook, but they do require some extra attention to trimming since they are often sold with a lot of excess skin and fat.  As for polenta - you can get by with most cornmeals - I find that you pay a lot more if it is labeled "polenta."  Items labeled polenta are often coarser grains which can be nice, but you can find coarser grain corn meals as well.  It's so easy you don't need to bother with the tubes.

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