Autumn Supper

I love it when I go from having no idea what to make for supper, to making some of the best meals ever!  Tonight was one of those nights.  I had some organic chicken legs that I didn't know what to do with.  I discovered another bowl of cherry tomatoes in the kitchen that needed to be used up so I decided on Goulash.  I still had some pumpkin puree left over from this afternoon so I decided to make a Pumpkin Polenta to serve as a base for the saucy goulash.  I had a bunch of escarole in the fridge from the market last week which I usually boil, but tonight I wanted something raw.  I was a little skeptical that this salad would be awesome, but I was wrong.  It was awesome.  Very awesome.

CHICKEN GOULASH

2 organic chicken legs and thighs, separated

3 organic onions, sliced

2 cloves organic garlic, sliced

4 organic carrots, sliced

1 zucchini, sliced

2 organic green peppers, chopped

3 Tbsp organic sweet Hungarian paprika

1 tsp organic caraway seeds

1 tsp sea salt

fresh ground black pepper

1/4 tsp organic chili powder

1 cup organic chicken stock

1 can stewed tomatoes or 3-4 organic tomatoes, chopped

1/2 cup organic sour cream

2 Tbsp organic unbleached white flour

2 Tbsp chopped fresh organic parsley

Method: In a Dutch oven, brown the chicken in some olive oil over medium high heat.  Remove from pan, set aside.  Add onions and garlic, fry over medium heat until softened.  Add carrots, green peppers, paprika, caraway, salt, pepper and chili powder.  Fry, stirring for 2 minutes. Add chicken stock and tomatoes.  Return chicken to pan.  Bring to a boil, reduce heat and simmer for about 40 mins.  Transfer chicken to a platter and keep warm.  In a small bowl, combine sour cream and flour.  Stir into the sauce and simmer, stirring until thickened.  Pour over chicken. Garnish with parsley.

PUMPKIN POLENTA

3 cups organic chicken stock

2 Tbsp organic unsalted butter

14 oz organic pumpkin puree

1 cup organic cornmeal, if coarse, grind it to make it finer

1 cup romano cheese, grated

Method:  Bring the stock and butter to a boil.  Add the pumpkin and stir.  Whisk in the cornmeal.  Lower heat and cook about 20 minutes or until thick and the polenta starts to come away from the sides of the pot.  Stir in the cheese and serve.

WARM ESCAROLE SALAD with Pecans and Balsamic Vinaigrette

1/2 head organic escarole

1 cup organic pecans

2 Tbsp organic unsalted butter

3 Tbsp organic balsamic vinegar

about 1/8 cup olive oil

2 Tbsp minced organic red onion

sea salt and pepper

Method:  Wash and dry the escarole.  Cut escarole into 1 inch pieces and place in a salad bowl. Saute the pecans in the butter for 5 minutes.  Make a vinagrette with the vinegar and oil, then stirring the onion into the dressing.  When the pecans are done, turn off heat and pour the vinaigrette into the pan.  Heat for 1 minute then pour the dressing over the salad and toss.