Well, where has June gone?? I didn't mean for the blog to become a ghost town this month but between exams and assignments and just daily life with 3 children I've been really stretched this month!
But there is no way I would miss out on my Secret Recipe Club post! Each month members are assigned a blog in secret to peruse and choose something to share on the reveal day. This is my second month as a member of Group C and I am loving discovering all these new blogs!
This month I was assigned Where is my spoon? by Adina. Adina is Romanian but has lived in Germany for the past 10 years with her husband and 2 young children. Her recipes really reflect this European heritage and I spent many happy hours on her blog. There were literally dozens of very European recipes I would love to make - German Schnitzel, Transylvanian Yeast Cake and Linzer Torte just to name a few. But then I also loved her kid friendly recipes like homemade Chocolate Peanut Butter and the delightfully named Magical Soup for Children.
As Winter has finally arrived here I was looking for some serious comfort food and Adina's Garlic Chicken with Polenta ticks all the boxes. A simple but intensely flavourful meal, nothing fancy or complicated but so delicious that everyone is licking their fingers and asking for seconds. Adina describes it as a typical Romanian dish and something that her grandmother would have made. Perfect.
These photos really don't do it justice (it was pouring rain and very dark) but this was SO DELICIOUS! I made a few small changes to the sauce, just reducing it down a little and cooking out the garlic a little more to suit my kids' tastes.
I love simple food like this that when cooked with a little care become so much more than the sum of its parts.
Slightly adapted from Where is my spoon?
For the chicken:
8 chicken drumsticks
2 tbs extra virgin olive oil
2 cups chicken broth
1 ts sweet paprika
1/2 bunch flat leaf parsley, divided
4 cloves garlic, crushed
1 tbs butter
salt and pepper to taste
For the polenta:
1 litre water
1 tbs extra virgin olive oil
1 ts salt
Season the chicken with salt and pepper.
Heat the oil in a large, heavy based frying pan.
Fry the chicken pieces until browned on all sides.
Pour over the chicken broth, sprinkle on the paprika and half the chopped parsley.
Bring to the boil then lower the heat and simmer with the lid on but just ajar slightly to let some of the steam escape. Turn the chicken in the broth several times while cooking for about 30 minutes or until the chicken is cooked through.
(Start the polenta now).
Remove the chicken pieces to a dish and cover with foil to keep warm while you prepare the sauce.
Add the crushed garlic to the pan, increase the heat and simmer rapidly with the lid off for about 10 minutes or until it has reduced by half. Add the butter and stir to combine. Strain the sauce through a sieve into a jug, then return the sauce to the pan along with the chicken pieces.
Coat the chicken in the sauce, sprinkle over the remaining parsley and serve with polenta.
To make the polenta:
Bring the water and salt to the boil in a large heavy based pot. Once boiling add the polenta in a steady stream, along with the oil and cook over low heat, whisking often for 30-40 minutes or until cooked through.
Thank you for a wonderful month, Adina – this recipe is a keeper!