Meal No. 246: Canzanese Chicken & Polenta

Things turned out where I had to make a last-minute switch in my dinner plan for last night, and the first candidate that jumped out at me as I flipped through some cooking magazines was an article titled "Rethinking Braised Chicken." It looked interesting and easy enough but also promised to be a comfort in the midst of unseasonably chilly weather.

The actual dish is called Canzanese Chicken, hailing from the Abruzzo region of Italy. It cooked up mighty nice and was especially tasty with some soft polenta with mascarpone and some just-about-perfect Brussels sprouts on the side. The dinner was also made that much better because 'round the table sat a marvelous group of people.

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"Canzanese Chicken," from Cook's Illustrated No. 104 (May/June 2010), p. 18-19.

"Soft Polenta with Mascarpone," from Michael Symon's Live to Cook, 2009, p. 160.