Perfect Pairings: Shrimp Polenta & Mediterranean Chicken Thighs

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All recipes serve 4  

VENETIAN SHRIMP IN SOAR w/ POLENTA  

• 12 shrimp ( 26/30 count) peeled and deveined  
• 3 large onions  
• 1/4 cup of pine nuts  
• 1/4 cup of golden raisins  
• 1 Thai chili, chopped  
• 2 tablespoons of chopped flat-leaf parsley 
• Flour for dredging  
• Kosher Salty  
• Fresh ground black pepper  
• Olive Oil  

Instructions:

1. Wash and pat dry the shrimp, then set them aside.
2. Cut the onions in half and slice. In a preheated pan, add the olive oil, then the onions, chili, salt, and pepper.
3. Cook over a medium heat until the onions are soft and translucent, then add the pine nuts, raisins, and parsley. 
4. Remove the onions from the pan and set aside. Do not rinse the pan. Turn the heat to medium-high and add a bit more oil. There should be some left in the pan.
5. Season the shrimp with salt and pepper, then dredge them in flour. Add the shrimp to the hot oil and cook for three minutes on each side. When done, remove the pan and set it aside.   

HERB AND PARMESAN POLENTA  

• 1 cup of instant polenta  
• 6 cups of water or vegetable broth  
• 1 teaspoon of dried parsley 
• 1 teaspoon of dried basil  
• 1 pinch of crushed red pepper  
• 1/2 cup of grated Parmesan cheese  
• Kosher salt 
• Fresh ground black pepper  

Instructions:

1. In a high-sided pot, add the liquid, dried herbs, salt, and pepper, and bring to a boil.
2. Slowly add the polenta a bit at a time, stirring as you add it to prevent lumps.
3. When all the polenta is added, turn the heat to low and continue stirring, being careful not to splash the polenta ( very, very, hot ).
4. When the polenta thickens, slowly add the cheese.
5. When the cheese is incorporated, remove the pot from the stove, transfer the polenta to a baking dish, and let it sit to cool.  

TO SERVE: 

Cut circles in the polenta and place on a small bowl. Reheat the onions, then spoon them over the polenta. In the same pan, add the shrimp to warm and place over the onions.  

MEDITERRANEAN BRAISED CHICKEN THIGHS w/ ORZO PILAF  

Ingredients:

• 2 cups of Greek orzo 
• 1 tablespoon of chopped fresh dill  
• 1/4 cup of chopped and pitted oil-cured black olives  
• 1/2 cup of Feta cheese crumbled 
• 1/4 cup of diced tomatoes 
• Extra Virgin Olive Oil  
• Fresh ground black pepper   

Instructions:

1. Add the orzo to a pot of boiled salted water and cook for approximately ten minutes, then drain thoroughly.
2. Place the orzo in a bowl, toss with olive oil, then add the remaining ingredients and set aside.  
   

BRAISED CHICKEN THIGHS  

Ingredients:

• 4 skin-on chicken thighs ( I prefer bone-in)  
• 2 cloves of garlic, crushed and diced 
• 2 anchovy filets chopped  
• 1.5 cups of cherry tomatoes  
• 1 large onion, diced 
• 1 tablespoon  of paprika 
• 2 tablespoons of capers   
• 1 teaspoon of crushed red pepper 
• 1cup of red wine  
• 1 cup of chicken broth  
• 1 cup of CASTELVETRANO  pitted green olives (readily available locally) 
• Flour for dredging  
• Kosher Salt  
• Fresh ground black pepper  

Instructions:

1. Pat the chicken dry, then liberally season it with salt, pepper, and paprika, and dredge it in the flour.  
2. In a preheated baking dish, add the chicken, skin-side down, and cook until the skin turns brown.
3. Flip the thighs and cook the other side until lightly browned.
4. Remove the chicken from the pan and add the onion, garlic, and anchovy. When the onions are translucent, add the wine and cook for 2 to 3 minutes.
5. Turn off the heat and add the chicken broth.
6. Now add the thighs and surround them with the olives, tomatoes, capers, and red pepper flakes. Cover with aluminum foil and place in a 300-degree oven for 2  hours.  
7. Remove the chicken thighs. Crush the tomatoes with a spoon and reduce the liquid by a third.  

TO SERVE 

 Spoon the orzo on a plate. Place a chicken thigh in the middle, then spoon the sauce over it.