The very simple and equally tasty recipe for mountaineer chicken I read in a cooking magazine monthly rich in images and gastronomic information and curiosities.
It is a wholesome and also quick dish that we can vary by adding not only creamy polenta but also mashed potatoes or sautéed mushrooms.
Chicken, along with pork, is one of the most consumed meats both for its nutritional values and its rather economical and competitive cost.
This dish pairs well with sides like peperonata, the classic mashed potatoes, or these tomato fennels cooked in a pan.
TIPS ON COOKING CHICKEN
Should chicken be washed?
No. Chicken should never be washed under water, because washing does not eliminate bacteria and can actually spread them onto kitchen surfaces. It is sufficient to dry it with paper towels before cooking.
How should chicken be once cooked?
Chicken must be always well-cooked and never pink or bloody. The meat should be completely white inside to be safe to eat.
What to do to avoid contamination?
After touching raw chicken, it’s important to wash hands, utensils, and surfaces well to avoid cross-contamination with other foods.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MOUNTAINEER CHICKEN RECIPE
- 8 chicken thighs, skinless, raw
- 3.5 oz speck
- 1 clove garlic
- 5.3 oz white wine
- 4 slices polenta, cooked
- 2 sprigs rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for MOUNTAINEER CHICKEN RECIPE
- Pans
- Baking Trays
- Knives
FOR PREPARING THE MOUNTAINEER CHICKEN RECIPE
INSTANT POLENTA prepared with
1 liter of water 2 teaspoons of fine salt 260 grams of instant polenta. At the boil of the salted water, I pour the polenta in a stream and, with a whisk, stir and cook… it will take just a few minutes, and I can adjust the creaminess by adding if necessary a ladle of boiling water!
Season the skinless chicken thighs with salt and pepper, and place them on the baking tray, which I then bake at 356°F (180°C) for 30/35 minutes or depending on the characteristics of our home oven.
Prepare the instant polenta or cut the slices of the ready-made stick polenta, which can be grilled or browned in a pan.
Cooked the mountaineer chicken in the oven, I compose the dish by placing the slices or the cream of polenta on the plate, adding the thighs, and then drizzling them with the wine reduction flavored with rosemary and speck…
Enjoy your meal! Annalisa
I LEAVE YOU the recipe for these tender and tempting chicken/pork scallops
SOURCE “Easy with taste” September 2024 issue
