Chef Judi’s Dish – 2/11

Chef Judi’s Dish – 2/11
agosti. >> chef claire. >> we’re making chicken cacciatore. we’re going to start with boneless, skinless chicken breasts. season it with salt, pepper, garlic salt, a little bit of flour. start it in a warm pan. you want this nice an golden brown. >> what are you cooking with, oil? >> a little bit of extra virgin olive oil. you want it to sear in because we’re going to stew it. you want it to have a nice little crispy crust. nice and golden brown. over here we’re starting our polenta you want to start with warm milk. i’ve already added the polenta. a little salt and pepper to taste and a little bit of butter. you’re just going to keep stirring that and it’s going to thicken up. polenta, italian polenta is very, very fine cornmeal. >> oh, look at that. >> extremely fine. so it really doesn’t take that long. maybe depending on how much you’re making maybe about 10 minutes. >> so this much a



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