Last night I tried a recipe for hunter’s chicken from my friend Jen over at Last Night’s Dinner – a dish that earned her major kudos from the Food52 community. We served it with sauteed chard and soft polenta, and it was warm and comforting for a stormy evening. Leftovers were even better for lunch today.
It has a savory base of dried porcini and fresh crimini mushrooms, onions, grated carrot, sweet vermouth and red wine, and it really is the perfect dish to serve over polenta. We’ve eaten all of the chicken out of it, and I’m rather excited to use the remaining sauce as a vehicle for pork meatballs. I’ll let you know how that goes.
As it happened, it was an apropos evening to be making one of Jen’s recipes, as she had a rather major announcement yesterday over on her blog. Congratulations and the very best of luck to Jen and Michael!