What you need
- chicken thighs
- dijon mustard
- green onions
- garlic
- lime juice
- corn meal (polenta)
- kernel corn
- buttermilk
- salt and pepper
De-bone the chicken thighs, rub with salt and pepper and place skin side down in a cast iron skillet and heat it up
Mix finely chopped green onion, finely chopped garlic, dijon and lime juice together
Spoon a little of the mixture onto the frying chicken thighs
Put a lid on the skillet so that the meat steams
Heat a little water and the juice from the kernel corn can in a pot and add the polenta
Add buttermilk, salt and pepper to the polenta until you get a good consistency
Add enough of the kernel corn to make it interesting
When the chicken skin is crisp, turn over the thighs
Spoon some of the mustard mixture on the skin and put in the oven to finish
Spoon some creamy polenta onto a plate and place chicken thighs in the centre
The kernel corn adds some sweetness to the polenta (and a bit of crunch) that contrasts with the sharpness of the mustard
What you need
- chicken thighs
- mushrooms - crimini, button, shitake, oyster - whatever floats your boat
- onion
- garlic
- butter
- flour
- buttermilk
- dried sage
- chinese five spice
- salt and pepper
Debone the thighs yourself - you can do it. Season with chinese five spice, salt and pepper.
Put skin side down in a skillet and turn up the heat to high. Put a lid on the skillet. You want the skin crisp and the flesh to be steamed
While the chicken is frying I started to saute the onion and garlic in butter in a separate frying pay. Once the onion is good and soft, throw in the mushrooms.
When the chicken has crispy skin, turn skin side up and finish in the oven. Now I poured the excess chicken fat into the onion/mushroom pan. Oh yes, you know I did.
I added some flour to the onion/mushroom/chicken fat pan to make a bit of roux. I also tossed in some dried sage - that seemed to be right.
Then added the buttermilk.
I placed the chicken on some rice I whipped up and gooped on the mushroom sauce.
There done. Not pretty but oh so good. Another Jacques Pepin rip off.
