Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin

Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin. Don't let this delicious platter of chicken fool you, there is nothing complicated about this dish! 

In our house, reading turns into cooking! And cooking turns into dinner!

A few years back, while at home on sick leave, I grew bored with resting and decided to take a look at Abe's books, (this is not an aff. link) and before I knew it, I began to order a few books, mostly Laurie Colwin novels. I had enjoyed reading Home Cooking, a writer in the kitchen, and knew that for more great reading, I should stock up on a few of her novels! That is when I learned that she had a second cookbook. Update!, At this time I am still on the hunt for I can now say that I own a hardback edition of More Home Cooking, A Writer Returns to the Kitchen. And while I do not have too much room in our little Caravan for lots of cookbook, both of the Laurie Colwin books are on my cookbook shelf...

Just like one does at the food market, I also stock up when I buy books, or yarn, and things for the grandson.....Currently, I am reading one of her novels, Family Happiness. There is a comfortable sameness about her writing whether she is explaining a character or a recipe. And I have found that I like it very much. Regarding her recipes they are more like a tutorial, allowing the home cook to cook with what they have, which is right up my alley. I had already made her Pot Roast which was delicious, and after reading the recipe couldn't wait to make Pepper Thyme Chicken over Polenta with Bitter Greens.

 

Even with a substitution, this was so very delicious!

I only ran into one problem, when I went to my local market, they were out of Broccoli Rabe. To continue on with dinner, I substituted spinach and it was quite delicious. But I cannot wait to make this again with the Broccoli Rabe. I have given the directions from the recipe for using Broccoli Rabe, with a side note on the spinach. Because I hope your marketplace offers up the produce you need when you are shopping for Laurie Colwin recipes! The only other solution is to keep an eye out for the coveted ingredient and go home immediately and make Pepper Thyme Chicken over Polenta with Bitter Greens!

Did I learn anything new with this recipe?

I have to say, yes. This might be the absolute best way to cook chicken thighs! They are flavorful, and so tender the meat just falls off the bone. Even the substituted spinach is wonderful with the polenta and pan gravy. I might even be so bold as to suggest that you use both Broccoli Rabe and spinach. Because you can never ( and I repeat, never) put too many vegetables on the table for family and friends to enjoy...do give this one a try!

Some thoughts on this recipe:

When presented this dish hides the fact that this is component cooking at its best! The chicken, the polenta, and the greens are all cooked separately. And then placed on the platter to present for the meal.  

The simple layering of the three components brings together all the flavors into one beautiful platter of food to offer to family and friends. 

Proof that delicious food does not have to be difficult! Which really makes it my favorite kind of food. And maybe yours?

Ingredients needed for this recipe:

• chicken 
• polenta
• bitter greens, broccoli rabe if possible
• thyme
• fresh ground pepper
• crushed red pepper
• salt
• garlic 
• butter
• brown sugar

You will also need the following:

• a large flat pan
• kitchen knife
• measuring spoons
• serving platter

Now we are ready to begin!

Pepper Thyme Chicken over Polenta with Bitter Greens

adapted from:  Home Cooking, a writer in the kitchen

UPDATED: 10.17.2024

1 chicken, cut into 8 equal pieces OR 8 large chicken thighs (with bone and skin) about 3 pounds

1 scant T dried thyme, finely crumbled
scant 1/8 t fresh ground black pepper ( if you want, use more)
1 rounded T brown sugar
1/2 t salt*
1/2 t crushed red pepper flakes (again, if you like, use more)

2 cloves garlic, minced
1 T butter cut into 8 pieces

Cooked polenta for 6-8 servings

2 bunches of Broccoli Rabe or a large bag of spinach leaves

Combine the crumbled thyme, black pepper, red pepper, brown sugar, and salt if used to make a dry rub. Sprinkle over both sides of the chicken. 

Place chicken pieces in a single layer in a pan large enough to have 1/2 space around each piece. Let rest at room temperature.

Preheat the oven to 350, sprinkle the chicken with the minced garlic and dot with the butter. Bake the chicken for 1 1/2 hours or until the chicken is very tender and the skin is crisp.

While the chicken is baking, cook the polenta in the usual manner you prefer or according to the package directions found on your brand of polenta. 

When the polenta is done, add a knob of butter, stirring well. Cover and keep warm. 

Note: When ready to serve, you may need to thin the polenta by stirring in a few tablespoons of boiling water and whisk until smooth. If you prefer your polenta stiffer, you may skip this step.

Prepare the broccoli rabe by removing any tough lower leaves, wash well. Steam gently until bright green and the stems are tender (but not mushy). Drain well, set aside.

For those serving with spinach, simply sauté the spinach with a touch of olive oil until wilted and bright green. Set aside. 

To present and serve:

Pour or spoon the polenta onto a large serving platter, surround it with the greens, and place chicken on top of the greens in a decorative pattern.

From the drippings in the pan, skim off and discard all but 2 T of the chicken fat. Take a whisk and bring together the contents of the pan, scraping brown bits off the bottom and sides of the pan. Pour over the polenta in the middle of the platter.

* Laurie Colwin was a salt-free cook, the addition of the salt is my own. While we do not cook with a lot of salt in this house, for our family I felt this addition was desired. If you are a salt-free cook, feel free to omit it.

Cooks Note:  The recipe calls for Broccoli Rabe, a delicious, bitter vegetable that can be hard to find. I love it, but unfortunately, our fresh market was out when I shopped for this recipe. Rather than not make this lovely dish, I substituted spinach and although it is mild with spinach, it was still a wonderful dish.

Storage options for Pepper Thyme Chicken over Polenta with Bitter Greens. Store covered in the refrigerator for up to three days. Do not freeze. 

UPDATE:  For your convenience, a "copy and paste" version of Pepper Thyme Chicken over Polenta with Bitter Greens has been included below. 

You may also enjoy: 

Apricot Chicken with Dijon and Truffle Oil Mustard. 

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Printable "copy and paste" version:

Pepper Thyme Chicken over Polenta with Bitter Greens

adapted from:  Home Cooking, a writer in the kitchen

UPDATED: 10.17.2024

1 chicken, cut into 8 equal pieces OR 8 large chicken thighs (with bone and skin) about 3 pounds

1 scant T dried thyme, finely crumbled
scant 1/8 t fresh ground black pepper ( if you want, use more)
1 rounded T brown sugar
1/2 t salt*
1/2 t crushed red pepper flakes (again, if you like, use more)

2 cloves garlic, minced
1 T butter cut into 8 pieces

Cooked polenta for 6-8 servings

2 bunches of Broccoli Rabe

Combine the crumbled thyme, black pepper, red pepper, brown sugar, and salt if used to make a dry rub. Sprinkle over both sides of the chicken. 

Place chicken pieces in a single layer in a pan large enough to have 1/2 space around each piece. Let rest at room temperature.

Preheat the oven to 350, sprinkle the chicken with the minced garlic and dot with the butter. Bake the chicken for 1 1/2 hours or until the chicken is very tender and the skin is crisp.

While the chicken is baking, cook the polenta in the usual manner you prefer or according to the package directions found on your brand of polenta. 

When the polenta is done, add a knob of butter, stirring well. Cover and keep warm. 

Note: When ready to serve, you may need to thin the polenta by stirring in a few tablespoons of boiling water and whisk until smooth. If you prefer your polenta stiffer, you may skip this step.

Prepare the broccoli rabe by removing any tough lower leaves, wash well. Steam gently until bright green and the stems are tender (but not mushy). Drain well, set aside.

For those serving with spinach, simply sauté the spinach with a touch of olive oil until wilted and bright green. Set aside. 

To present and serve:

Pour or spoon the polenta onto a large serving platter, surround it with the greens, and place chicken on top of the greens in a decorative pattern.

From the drippings in the pan, skim off and discard all but 2 T of the chicken fat. Take a whisk and bring together the contents of the pan, scraping brown bits off the bottom and sides of the pan. Pour over the polenta in the middle of the platter.

* Laurie Colwin was a salt-free cook, the addition of the salt is my own. While we do not cook with a lot of salt in this house, for our family I felt this addition was desired. If you are a salt-free cook, feel free to omit it.

Cooks Note:  The recipe calls for Broccoli Rabe, a delicious, bitter vegetable that can be hard to find. I love it, but unfortunately, our fresh market was out when I shopped for this recipe. Rather than not make this lovely dish, I substituted spinach and although it is mild with spinach, it was still a wonderful dish.

Storage options for Pepper Thyme Chicken over Polenta with Bitter Greens. Store covered in the refrigerator for up to three days. Do not freeze. 

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