So Ms. Foodie Patootie took a bit of a hiatus. Been cooking some lovely dishes, just haven’t had the time to put butt in chair and document for posterity! But I’m back to business, with a yummy creation that’s easy to make and variate.
This is a simple, no-fry dish whose secret is in the marinade. I used chicken thighs, but chicken breast, or even a firm fish like salmon or tilapia would suit this recipe. I keep fresh ginger root in the store, because I love the bit of zest it adds to certain dishes, particularly fish and pork–not to mention it freezes very well. I popped the ginger root out of the freezer and chopped up a 1/4 cup, along with two cloves of garlic, then added it to the chicken, along with freshly ground pepper, Sea Salt, Thyme and Basil.
After rubbing all the spices into the chicken, I topped the pieces with some of my favorite Tolosa Chardonnay. If you prefer not to use wine, a rice vinegar works too, but it does alter the flavor ever so slightly.
Then I placed the chicken in the refrigerator for no less than two hours.
While the chicken was chilling, I turned on the oven to 350 degrees and let it preheat, and combined a 1/4 cup of corn meal and a 1/4 cup of flour in a bowl, then sprayed a 9 x 13 pan with a non-stick spray of Canola or Olive Oil. I left the chicken for about 2 1/2 hours, which is a good amount of time for the flavors to meld, removed it from the refrigerator and lightly–and I mean lightly–coated the chicken pieces with the meal/flour mixture, placing them in the pan.
The juices from the chicken, combined with the ginger, garlic and wine marinade make tasty drippings. I served the aromatic pieces with the much-maligned, but highly nutritious brussel sprouts and Jasmine Rice, sprinkling the drippings on the rice for extra flavor.