Food Network Magazine - (08)August 2020

ROASTED CHICKEN WITH

POLENTA AND KALE CHIPS

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4

1 tablespoon extra-virgin olive oil, plus more for brushing

8 skin-on, bone-in chicken thighs (about 2½ pounds)

6 cloves garlic, chopped

2 tablespoons chopped fresh sage

Kosher salt and freshly ground pepper

1 bunch kale, cut into large pieces (about 10 cups)

1 cup quick-cooking polenta

¼ cup grated parmesan cheese

2 tablespoons unsalted butter

1. Preheat the oven to 475 ̊. Lightly brush two rimmed baking
   sheets with olive oil. Toss the chicken with the garlic and sage on
   one baking sheet; season with ¼ teaspoon salt and a few grinds of
   pepper. Toss the kale with the olive oil and ½ teaspoon salt on the
   other baking sheet. Roast the chicken skin-side up until cooked
   through and the skin is browned and crisp, about 30 minutes.
   Meanwhile, roast the kale, tossing halfway through, until browned
   and crisp around the edges, 15 to 17 minutes.


2. Meanwhile, bring 5 cups water to a boil in a medium saucepan;
   add 1 teaspoon salt. Gradually whisk in the polenta. Reduce
   the heat to medium low and cook, whisking, until the polenta
   thickens, 6 to 8 minutes. Whisk in the parmesan and butter. Serve
   the chicken with the kale and polenta.
   Per serving:Calories 850; Fat 54 g (Saturated 16 g); Cholesterol 256 mg;
   Sodium 1,149 mg; Carbohydrate 44 g; Fiber 6 g; Sugars 1 g; Protein 48 g

BORSCHT WITH ROAST BEEF TOASTS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

2 tablespoons extra-virgin olive oil, plus more for the bread

1 bunch scallions, chopped

1 large russet potato, peeled and cut into ½-inch cubes

1 14.5-ounce can low-sodium beef broth

12 ounces packaged cooked and peeled beets,

cut into ½-inch cubes, juices reserved

Kosher salt and freshly ground pepper

⅓ cup sour cream

1 tablespoon drained horseradish

4 slices marble rye bread

1 tablespoon red wine vinegar

1 tablespoon chopped fresh dill, plus more for topping

8 ounces deli-sliced roast beef

1. Heat the olive oil in a large pot over medium heat. Add the
   scallions and potato and cook until the scallions begin to wilt,
   about 2 minutes. Stir in the beef broth. Pour the beet juices into a
   measuring cup and add enough water to make 2½ cups. Add to the
   pot; season with ½ teaspoon salt and a few grinds of pepper. Bring
   to a simmer and cook until the potato is just tender, 8 to 10 minutes.


2. Meanwhile, mix the sour cream and horseradish in a small bowl;
   season with salt and pepper. Toast the bread until crisp. Brush the
   bread lightly with olive oil and season with salt and pepper.


3. Stir the vinegar and cubed beets into the soup; simmer until
   the beets are heated through, about 2 minutes. Stir in the dill.


4. Spread half of the horseradish sour cream on the toasts and
   top with the roast beef. Sprinkle with dill and season with salt
   and pepper. Divide the soup among bowls and top with the
   remaining horseradish sour cream and more dill. Serve with
   the roast beef toasts.
   Per serving:Calories 370; Fat 13 g (Saturated 4 g); Cholesterol 45 mg;
   Sodium 823 mg; Carbohydrate 40 g; Fiber 4 g; Sugars 10 g; Protein 21 g

LOW-

CALORIE

DINNER

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 77

PHOTOS: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM.