Mustard Herb Glazed Chicken with Herbed Polenta

To save time make the polenta the day before.  From Food and Drink Spring 2000.

6 boneless chicken breasts with skin on
Salt and freshly ground pepper to taste
1/4 cup olive oil
1/3 cup Dijon mustard
1/3 cup chopped chervil
3 tbsp chopped tarragon
3 tbsp chopped chives
1 tbsp chopped rosemary

POLENTA
5 cups water
2 tsp salt (I usually leave the salt out of most recipes…but the polenta needs it)
1 1/2 cups cornmeal
Freshly ground pepper to taste
1/2 cup chopped chives
2 tbsp chopped parsley
2 tbsp chopped oregano

1. Preheat oven to 400F.  Pat dry chicken breasts and season with salt and pepper (here I omit the salt).
2. In a large skillet, heat oil, add chicken and brown on both sides.  Place in baking dish, skin side up.  Mix together remaining ingredients and spread over chicken breasts.  Place in oven and bake 20 minutes or until cooked.
3. For polenta, bring water and salt to a boil in large deep saucepan.
4. Place cornmeal into a jug and add several grindings of pepper.  Lower heat and slowly add cornmeal to boiling water, stirring with a whisk until well mixed.  Polenta will bubble and spit.  Reduce heat to lowest setting and cook, stirring often to prevent skin from forming.  Continue to cook for about 30 to 40 minutes.  The polenta is cooked when it is dense and comes away from the sides of the pan.
5. When cooked, stir in herbs, check seasoning then spread onto a greased cookie sheet about 3/4 inch thick.  Leave to cool.  Refrigerate if not using immediately.
6. Cut into wedges or circles.  Brown polenta in a hot non stick skillet then place on greased baking sheet and place in oven to reheat for 10 minutes before chicken is cooked.
7. Place polenta on serving dish and top with chicken.

Serves 6

Rosemary Roasted Potatoes

A delicious and easy recipe, true comfort food!

Approx 1 kg small red potatoes per 6 people
Olive Oil
Fresh Rosemary
Salt and Pepper to taste

Preheat oven to 400F.  Line a baking pan with olive oil.  Add potatoes and stir them around until coated with oil.  Sprinkle with rosemary leaves, salt and pepper.  Bake until done, approx 1 hour.

**other fresh herbs such as sage, fennel, bay leaves, parsely and basil can be added or used according to taste.

Layered Endive, Frisee and Bacon Salad

This salad is so elegant when served in a martini glass!  From Food and Drink 2011

2 slices brioche
4 slices double smoked bacon, chopped
1 shallot, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp grainy mustard
2 cups lightly packed chopped endive and frisee
1 tbsp white vinegar
4 eggs
pinch each of coarse salt, freshly cracked pepper and fine herbs

1. Toast brioche and cube.  Set aside
2. In a large skillet, cook bacon until cooked but not crisp.  Use a slotted spoon to transfer bacon to plate.  Drain all but 2 tbsp of the fat from the pan.  Add shallots until tender and golden.  Whisk in olive oil, red wine vinegar and mustard.  Keep warm.
3. Divide endive and frisee between 4 large martini glasses.  Layer brioche over each and top with bacon.  Drizzle each with warm shallot dressing.
4. Meanwhile, fill large ban with water about 3 inches up the sides of the pan and bring to a simmer with white vinegar over medium heat.  Gently crack eggs, 1 at a time, into custard cups and slide them into the water.  (I found this a little tricky making sure they didn't tip). Poach for about 4 minutes, until the whites are set but the yolks are still runny.  Scoop eggs with a slotted spoon, draining well.  Top each salad with an egg and sprinkle with coarse slat, fresh cracked pepper and chopped fresh herbs.  Serve immediately.