Photo Credit: Greg Hudson
I have a new 8 & 20 up this week at WineSpectator.com: Braised Chicken Thighs in Mushroom Sauce. It’s really perfect for these chilly winter nights.
I also have a very easy leftover makeover/non-recipe to accompany it—Saucy Polenta Stacks topped with an egg for a little extra decadence. These came together in a jiffy!
In addition to the already prepared leftovers, you’ll need:
- a 14 oz can of diced tomatoes
- polenta. (I had polenta leftover from something else, but you could just use the kind that come prepared in the tube.)
- If you have other leftover veggies in the fridge, you might as well throw them in too!
Here’s how to get this second dish:
- Combine the remaining sauce with the can of diced tomatoes in a sauce pan on the stove and bring to a simmer.
- Meanwhile shred any chicken meat from any remaining thighs and add it to the sauce. (I discard the skins, as they’re not really adding much at this point.)
- Season with any additional herbs and spices you’re in the mood for. I went with seasonings in the Italian and Greek vein to switch things up, but use whatever you have/are in the mood for. Allow the sauce to thicken, then reduce to low and keep warm until ready to serve.
- Meanwhile, slice up the polenta (use however much seems appropriate for the number of people eating) and grill it in a greased pan over medium-high heat until browned on both sides, flipping once half-way through. Transfer to a plate. (Do this in a non-stick pan to save yourself the cleaning of an extra pan.)
- Grease a non-stick pan. Fry eggs (again, use as many as you need for them number of eaters) over medium high heat until the reach the desired doneness.
- Top each polenta portion with the saucy chicken mixture followed by the eggs.
We enjoyed these we this Rioja Reserva from Marques de Riscal which worked quite well with the tomatoes, the mushrooms, and mixed seasoning. I think a Barbera would also make a nice match.