tarragon chicken over polenta.

just got back from a trip. missed my kitchen and decided to whip something out of the blue. never tried making polenta before so i decided to use this recipe. all in all, turned out to be a good dish. it's good to be home. :)

 
Tarragon Chicken
(serves one)

1 skinless boneless chicken thigh, chopped to small pieces
1/4 cup white onion, roughly chopped
1/8 cup fennel bulb, roughly chopped
1 garlic clove, minced
1 to 1 1/12 tsp dried tarragon
1/2 tsp fresh fennel leaves
1/4 tsp paprika
salt and pepper
olive oil
1 to 1 1/2 cup low sodium chiken stock
1 to 2 tbsp cornstarch with water for thickener

Fry onion and garlic in olive oil until fragrant. Add chopped fennel and cook for an additional couple of minutes. Add chopped chicken thigh, tarragon, paprika, fennel leaves, and season with salt and pepper. Slightly brown chicken then add chicken stock. Let simmer for 5 minutes then add thickener. Cook additional 5 to 10 minutes or until chicken is fully cooked. Serve over polenta.

 
Soft Polenta
(from La Buona Cucina)

2 cups chicken broth or stock
2 cups water
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 cup coarse or medium grind corn meal (white or yellow)
1/2 teaspoon salt
fresh ground black pepper
1/2 cup grated cheese*

*Parmigiano Reggiano, Pecorino Romano, Asiago, Gorgonzola...or a combo of all 3 totaling 1/2 cup.

In a 4- to 6-qt. pan over medium-high heat, bring the water and broth to a boil. Whisk in the salt and then the corn meal in a thin, steady stream, whisking non-stop until smooth.

Reduce heat to low and simmer, whisking pretty frequently, for a good 8-10 minutes or until smooth and thickened.

Remove from heat and stir in butter & olive oil, cheese (if desired), a few grinds of pepper, and taste for salt.

Now, you can serve this right away or you can cover and it should keep warm and soft for about 20 minutes.