Balsamic Chicken and Polenta

 

 

BalsamicChicken4

I did some recipe testing this week and loved this one so much that I decided to offer for the May 1st dinner.  It is called Balsamic Chicken.  Mostly it is a braise - meaning that the chicken cooks in a flavorful broth of tomatoes, onions, red wine, and a few other herbs, spices and pastes. Toward the end one adds a bunch of chard and cooks it until it wilted.  Polenta was a great side and I'll make up a fresh batch for Thursday's dinner too.  Are you hungry yet?

The menu for May 1, 2008:

*Balsamic Chicken or Tofu* - Slightly sweet and tangy sauce with chard, onions and tomatoes.  Choose from either organic chicken or locally produced tofu

*Polenta* - Organic polenta cooked with a bit of milk & Parmesan cheese until creamy

*Pan au Levain* - from Brio Breadworks

*Seasonal Salad* -  organic greens, fresh-made dressing

*New York-Style Crumb Cake* - have you ever had the Entenmann’s crumb cake in the white box??? Well- this isn’t it.  This is way better – a buttery yellow cake with a soft, cinnamon-crumb topping

 

 

 

Comments

[anthrogrrl]

Man, I wish I could sign up for your meals!  Just reading about them and seeing the pics makes my mouth water!

[Richard Wells]

Yes, hungry.

Are you all coming up for Folk Life this year?

[Help Me Rhonda]

Bummer - we won't be making it to Folk Life (again) this year.  We really have to plan ahead on such things...maybe we could do a late summer food tour of Seattle???