Two love gods & Polenta with chicken in white sauce
Today is February the 1’st, and I couldn’t be happier as I know we are one little step closer to spring. Oh, I miss spring so much, especially that we had some pretty cold days around here, lately. But is no surprise for us, as we, the Transylvanian people are somewhat used to cold winters and not so warm summers.
But 2016 is special a special one, because February has 29 days and we have a leap year, two lovers’ days (in February the 14’th and the 24’th) and the Saint Casian’s celebration (on 29’th).
Valentine’s Day is not the only one we are celebrating this month, because in February the 24’th, we have our own Love God, Dragobete.
The spring has some many beautiful old traditions around here, many of them found in the old Romanian calendar. Dragobete is one of them. A young and wild man, as the spring itself, the god of birds, as on Dragobete’s day, the young birds make pairs and start building their nests.
This is the perfect time for love and the rebirth of nature, as since ancient times the tradition says now is the moment for love incantations.
The legend says that, to make sure the one you love will love you back, if you are a single young woman, you have to take home the snow forgotten in the woods, known as fairies’ snow, to melt it, and use the magic water in love incantations and beauty rituals. The peasants could swear this water is magic, as the snow was born from the fairies’ smile, and those who’d use that water would become as beautiful and alluring as the Fairies themselves.
Valentin, or the young and unruly Dragobete, also known as ”The Head of Spring” in the old tradition are not the only one celebrated this month around here, cause after a three year’s waiting Saint Casian can, finally celebrate his birthday. February 29’th is his day, as the old Romanians believed that God punished him to celebrate his birthday only once in four years, because he wanted a special day for him as other saints, without doing any good in the world.
So with this spring feeling in mind and with all the extraordinary days waiting to begin in February, let’s cook this great dish: Transylvanian Polenta with chicken in white sauce. So tasty and simple you won’t believe your mouth and watch.
- * boneless, skinless chicken breast
- * 1 medium onion
- * 3 garlic cloves
- * 1 red pepper
- * 4 cherry tomatoes
- * 1 tablespoon of corn starch
- * 2 tablespoons of sour cream
- * 1 tablespoon of olive oil
- * salt and pepper to taste
- * polenta cooked with grated parmesan cheese
- Cut in stripes or small cubes the chicken breast, put over some salt and pepper
- Finely chop the onion, garlic and cut the pepper in stripes
- Using a big pan, on medium heat sautee the garlic and onion in the olive oil. When they soften a bit add the chicken and the pepper stripes. Let them know each other for about 10 seconds then add warm water to cover the meat and vegetables. Let everything boil on medium heat for 15 minutes.
- Add the tomatoes cut in four.
- Put the corn starch in a cup and dissolve it in a little bit of sauce from your pan. Pour it in your chicken sauce and boil until thickened
- Taste, add the salt, pepper and sour cream to taste
- Serve it with polenta with parmesan cheese