Greg Mitchell

With so many enticing options on the menu at Flood’s in Portland, Maine, it’s easy to make a colossal mistake: overlooking the griddled chicken. Served on a sea of buttery polenta with swirls of umami-charged sauce made with chicken stock fortified with wings, herbs, and white wine, this is the dish worth recreating at home.For perfectly crisp skin and tender, juicy meat, keep the heat on moderate so the fat has time to render without burning. A second heavy skillet weighing down the chicken helps keep it flat so it browns deeply and cooks evenly. Pro tip: The bite worth fighting over is a layer of skin dipped in the polenta with a whole lot of sauce trickling down the sides.
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