We had a busy weekend with family from out of town and at least a portion of the Austin City Limits music festival, so I didn’t do my usual Sunday cooking. I made a lovely dinner, though, with a variation on Mark Bittman’s Mediterranean Chicken Thighs, some rich and cheesy polenta with garlic, and sauteed broccoli rabe with pine nuts and lemon. The pine nuts, toasted and seasoned with salt, rosemary, and worcestershire sauce, were amazing with the polenta and might be a new garnish for that dish.
Secret: I love roasting chicken thighs. They can be simply seasoned or made a little bit special with some fragrant herb paste layered under the skin. At 375 degrees they take just about 30 minutes in the oven, which is the perfect amount of time to make a salad and a quick side or two. And it’s just as easy to make a double batch, leaving lots of leftovers for cold lunches, chicken salad, or adding to soup or stew. And I save all the bones for making broth. Eventually.