INGREDIENTS
8
chicken thighs (bone-in, skin on)
1/2 cup
all-purpose flour
salt and freshly ground black pepper
1
onion (diced)
1
carrot (peeled, diced)
1
stalk celery (diced)
2 cloves
garlic (minced)
1 tbsp
tomato paste
1 cup
white wine
2 cups
chicken stock
1
sprig rosemary
3
sprigs thyme
1 cup
yellow cornmeal
1 tsp
salt
3 tbsp
butter
2 tbsp
parmesan cheese (grated)
1/4 cup
parsley (finely chopped)
1 clove
garlic (minced)
1
lemon (zested)
2 tbsp
almonds (toasted and chopped)
3 tbsp
parsley (chopped)
1 tsp
grapefruit zest (minced)
1
small garlic clove (pressed or finely minced)
1/4 cup
parsley (chopped)
1/4 cup
mint leaves (thinly sliced)
1 tbsp
roasted garlic
1 tbsp
orange peel (minced)