We had decided on chicken for dinner last night. I thought I'd do my normal, boring, no-special-flavoring roast chicken, but then as I was reading my blogroll, I came across this wonderful post by Donna of There's a Chef in my Kitchen. It's for French Chicken in Vinegar sauce, and the moment I saw it I knew I had to make it.
Very, very big success. It was really good, a perfect mix of flavors to accompany the succulent meat. I made four medium chicken thighs, and followed the proportions for the sauce - excellent results. I think I'll up the vinegar and brown sugar a little bit next time, I'd like a little fuller flavor, but it was great as it was too. Definitely a recipe to keep!
We made rice to go with it. Per is not a polenta fan, and I didn't feel like fussing about with it just for me. However, I also made a corn pudding. I've made one before, from Nigella Bites, and that one is fabulous - but it's also loaded with heavy cream and not something for everyday eating. So, I checked around for various recipes, and finally settled on this recipe, called Grandma Lele's Corn Pudding. I followed the directions, except that I skipped the Ritz crackers and I substituted creamed corn (sadly, it can't be found here) with one can of corn whizzed in the food processor with a spoonful of creme fraiche. It came out nicely - more like a thick oven-baked pancake with corn rather than the corn pudding I knew from Nigella, but really tasty. And low-fat!
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