Mini Plate Recipe

Marinate chicken

Cut chicken thighs into 1-inch bite-sized pieces. In a small bowl combine 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 minced garlic clove, 1 tbsp chopped parsley, 1/2 tsp chopped thyme, 1/2 tsp Kosher salt and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Let marinate at room temperature 10–15 minutes (or refrigerate up to 2 hours).

Sear

Heat a medium nonstick or stainless skillet over medium-high heat until hot. Add 1 tbsp butter. When butter foams, add marinated chicken pieces in a single layer (work in batches if needed). Sear without moving 90 seconds–2 minutes until golden, then stir and continue cooking 2–3 minutes until cooked through (internal temp 165°F / 74°C). Total cook time ~4–5 minutes depending on size. Remove to a plate and tent loosely with foil to keep warm.

Finish

If pan is dry, add a splash (about 1 tsp) of olive oil, deglaze with remaining 1/2 tsp lemon juice and scrape up browned bits. Return chicken to pan for 30 seconds to coat in pan juices. Taste and adjust seasoning. Sprinkle with a little extra chopped parsley before serving.

While chicken rests, heat 1 tsp olive oil in a small skillet over medium heat. Add 1/2 clove thinly sliced garlic and sauté 30 seconds until fragrant (do not brown). Add 2 cups baby spinach, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp red pepper flakes. Toss until wilted, about 1 minute. Remove from heat and transfer to a small bowl to serve alongside chicken.

Cook polenta

In a small saucepan bring 1 cup water and 1/4 cup milk with 1/8 tsp salt to a simmer. Slowly whisk in 1/4 cup instant polenta, reduce heat to low and stir constantly until thickened, about 1–2 minutes. Remove from heat and stir in 2 tbsp grated Parmesan, 1 tsp chopped chives and 1 tsp chopped parsley until smooth.

Set and form

Pour the hot polenta onto a small dish or sheet lined with plastic wrap and spread evenly to about 1/2-inch thickness. Smooth surface and chill in refrigerator 10–15 minutes until firm enough to cut into 2–3 small rounds (or one larger round to be cut).

Pan-fry

Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Cut chilled polenta into two 1.5–2 inch rounds (or 3 mini rounds). Fry rounds 2–3 minutes per side until golden and crisp. Press gently with spatula to promote even browning. Transfer to paper towel-lined plate and season immediately with a pinch of salt.

Preheat broiler or oven to 425°F (220°C). Toss 1/2 cup halved cherry tomatoes with 1 tsp olive oil, 1/2 minced garlic clove, 1/16 tsp salt (a pinch) and 1/16 tsp black pepper in a small ovenproof dish. Roast under broiler or in oven 6–8 minutes until tomatoes blister and soften. Remove and stir in 1 tsp torn fresh basil. Spoon hot tomatoes over or beside warm polenta cakes when serving.