Had a whirlwind week last week, and realized, much to I assume the collective displeasure of all three of my readers, I didn’t post anything on Friday. I assume that’s a cardinal sin in the newsletter world, so, here, let it be known, that I offer my complete and sincere apology. How you survived a weekend without my writing, I’ll never know.
What, practically, that means is you’ll get a quick recipe today and another one on Friday. That’s gotta be a win, right?
Here’s what we ate last night: honey hot chicken thighs with polenta and greens.
You can do this either on the grill or in the oven — dealer’s choice. Get your cooking apparatus to about 400 degrees (F), lightly butter a large cast iron pan, and place several bone-in, skin-on chicken thighs, skin side down in the pan. I’d season them with either Honey Hog or a cajun seasoning. Toss them in the oven (or grill, with the lid down) and let them sit, untouched, for about 30 minutes. Meanwhile, make some polenta, subbing in buttermilk if available for about half the water. Fold in some parm cheese at the end.
Just before the chicken is done, mix together about 2:1 honey and apple cider vinegar with some chili flakes. Take the chicken out and set the thighs aside, leaving the rendered fat in the pan. Mix this in with your honey/vinegar combo. Plate the polenta, chicken thighs, and a side of mixed greens, and pour the newly mixed sauce on top, and enjoy.
This one is super simple and couldn’t be easier. If you’re feeling up for it, you can use romaine in lieu of mixed greens, and give it a quick sear on the grill. Or don’t, it’s all delicious.
Here are some things I would have recommended you read over the weekend.