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Chudda's Cuisine/Lounge
Jan 22, 2014
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BALSAMIC BAKED CHICKEN

I love to cook, and I especially love challenges…if I haven’t done it before, I’m up for it.  I’m all about trying something new, difficult, unusual and time consuming.  But…sometimes….I just want easy.  A night where I can just throw something together, toss it in the oven and drink my wine while I wait for it to become delicious…I really do enjoy those experiences as well.  Well, here is a recipe that entails the latter.  Something you can literally toss together and throw in the oven.  It’s comforting, beautiful, filling and delicious!  The beauty of this chicken dish is the sides you can have with it. I chose to make polenta, but you could have rice, risotto, potatoes, quinoa…anything would go great with this! I found this on Fine Cooking.com and added a few of my own ingredients.  I’ve included my recipe for soft polenta as a side and feta cheese.

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  • 1 chicken (3-1/2 to 4 lb.), cut into 8 pieces
  • 1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 medium yellow bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1/2 lb. mushrooms (button, cremini, or other), cleaned and cut into quarters
  • 1 onion, halved and quartered
  • 14-1/2-oz. can diced tomatoes, drained
  • 3 Tbs. olive oil
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped oregano
  • 1 Tbs. chopped thyme
  • 1-1/2 tsp. coarse salt
  • Freshly ground black pepper
  • 1-1/2 Tbs. honey

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.

In a large, shallow baking pan (the 10-1/2×15 1/2-inch Pyrex is ideal), toss the peppers, mushrooms, and tomatoes. Drizzle the oil and balsamic vinegar over the vegetables and sprinkle with the rosemary, 1/2 tsp. salt, and lots of freshly ground pepper. Toss until well coated.

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Dredge the chicken pieces, skin side down, in the vegetable mixture so that they get coated in the oil and vinegar and turn them over.

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Sprinkle with the remaining 1 tsp. salt and more pepper. Drizzle the skin with the honey. Bake until the chicken is well browned and cooked through, 50 to 60 minutes.

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Polenta:

This recipe is for a soft, creamy polenta.  If you like it thicker, use less liquid.  If you like it even softer, more liquid

1 c. polenta

2 1/2 c. chicken stock

2 1/2 c. cream, milk or half and half

1 Tbs. chopped garlic

4  Tbs. butter

3/4 c. grated Parmesan cheese

kosher salt and pepper

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In a medium saucepan, heat chicken stock, cream, garlic and 2 T. butter over medium heat.  Slowly drizzle polenta into liquid whisking constantly.  Reduce heat to medium low and continue to whisk intermittently until polenta thickens and is cooked through but still creamy and loose, approximately 20-30 minutes. Stir in Parmesan and remaining 2 Tbs. butter until melted.  Season with salt and pepper.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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