4 chicken thighs
1 tablespoon cider vinegar
2 tablespoons olive oil
Sea salt and pepper to taste
2 local chive flowers, chopped fine
optional: chive flowers for garnish
1/2 cup quick cooking polenta
1 1/2 cups chicken broth
1/3 cup shredded cheddar cheese
1 bunch or bag spinach, washed, stems removed
2-3 garlic cloves, chopped
1 tablespoon olive oil
Sea salt to taste
- Marinate chicken thighs in vinegar, olive oil, chive flowers and salt and pepper for 30 minutes. Heat grill to medium high. Cook chicken thighs for 3 – 4 minutes, flip and cook other side until cooked through. Remove from grill.
- While chicken is cooking, heat the broth to a simmer, pour the polenta into the broth in a thin stream, stirring constantly. Cook for 1 minute or until thick. Stir in cheddar cheese.
- Heat olive oil in a large skillet over medium heat. Toss in garlic and cook for 30 seconds until garlic browns. Add spinach and toss with tongs, incorporating the garlic, for 30 seconds to 1 minute, until spinach is wilted. Season with salt.
Serves 2 – 3