Recipes From Today’s Show: Elegant Weeknight Meal

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TODAY on MHTV: Take a break from a busy week to prepare a nice, sit-down dinner. A marinade of red wine vinegar, rosemary and garlic not only adds a lot of flavor to chicken, it also creates a beautiful gloss on the meat as it reduces down to a sauce. On the side, smooth, creamy polenta and sautéed mushrooms round out this easy and appealing dinner. More from the show.

Get the recipes from this episode:

Vinegar-Glossed Chicken


Sauteed Mushrooms

Get the recipes from the 11:30 am/et show, Men Love Pie.

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • Rich January 11, 2011 at 12:40 pm

    I find the receipes to be “offensive” that Vinegar Chicken was horribe and most of her dishes are overkill in an attempt to put a spin on everyday food. I cook at least four night a week and always on Sundays and I have not incountered dishes from MadHungry that went over well with me or my guest.

  • TM January 11, 2011 at 12:58 pm

    I disagree. This woman is an experienced chef, trained in Italy. Not a bland meat and potatoes wife/mom/homemaker (which she is). Her flavor combos are some of what the top chefs in the world use. It’s not for everyone. I am switching my usual apple pie recipe to her awesome recipe. 🙂

  • Tina January 11, 2011 at 1:07 pm

    I am going right to the store to get the ingredients for the Glossed Chix with Polenta & Mushrooms….it looked SO delicious and easy.

  • Pam H. January 11, 2011 at 3:29 pm

    I also disagree with Rich…I am a wife/mother and I do all the cooking and let me just say her recipes are easy and delish!!…I have made many and so far my family loves everything I have made of hers….Rich…You have to be a lover of vinegar..otherwise I can see where it would be “offensive”..

  • Larraine January 11, 2011 at 4:45 pm

    I love most of Lucinda’s recipes, but what I really want to know is where to buy the oddly shaped wooden spatula she uses in almost every episode. I’ve searched all my usual sources and cannot locate one. Does anyone know where to buy one?

  • Mary Ann January 11, 2011 at 8:20 pm

    I love this show and the recipes. She has given me so many ideas. I try her menus and recipes all of the time and MDH is happy with my improved menus.
    Thank you Lucinda!

  • Rich January 11, 2011 at 8:58 pm

    I have a pallete for all types of food, and I do not use the term “chef” loosely. The flavor combinations are extreme and overkill. You cannot give this Vinegar infused dish to the average person,and have them eat it, you have to find a “happy medium” when cooking/entertaining for different people. I truely find all of the dishes to be too taste specific. And its not something my family can eat without indigestion, reflux, and stomach ailments. If a southern cook or chef dished out the same dish it would be criticized for being greasy, vinegar soul food wish most people find to be offensive

  • Erlene H Brown January 12, 2011 at 10:57 am

    I have tried several of the recipes from MH, and have found them to be very delicious! I have seem where Martha is going to have her BAKE show at 11 oclock on January 31st. Sooo where will Mad Hungry be? Very concerned.

  • Lucinda Scala Quinn January 12, 2011 at 12:43 pm

    Hi folks: Thanks for all the great feedback AND taking the time to write and share your thoughts. The Martha Bakes show will air Mondays at 11:00am for thirteen weeks (MH at 11:30). But the rest of the week Tues-Fri, MH will be on at 11:00 and !!:30 as usual. Best, LSQ

  • Mary-Ellen January 12, 2011 at 2:01 pm

    I’ll definitely miss the MadHungry show on Mondays…especially since I’m not much into baking. I find Lucinda’s recipes very much to my liking. Even though I’m a vegetarian, I can adapt her recipes to suit my taste. Thanks, Lucinda!

  • camille January 12, 2011 at 2:32 pm


  • Nancy January 12, 2011 at 5:18 pm

    I have become a MadHungry addict! I love, love, love the show & the recipes! I make sure that I’ve either pre-set my Tivo or I’m free to view the show in real time from 11a-12p. My friends have dubbed me the “black Martha Stewart” and thats a compliment. However, I am so admiring Lucinda Scala Quinn’s methods & techniques I almost wish they’d equate me to her! Keep up the fine work & recipes.

  • Pam H. January 13, 2011 at 11:29 am

    @ Larraine…I believe I saw an show where she talked about her spoon and said she had it made for her…you can’t buy one like that.

  • Oscar January 13, 2011 at 4:07 pm

    I Finally found a place to buy the spatula! visit
    you will not see it on the website but they do have it, just call them. I ordered 2!

  • Larraine January 13, 2011 at 5:33 pm

    @Oscar…Thanks! I also ordered 2.

  • Larraine January 15, 2011 at 4:09 pm

    To those who want to order the spatula, it is now on the Kitchen Carvers website referenced in Oscar’s post – just look under “Spurtles.”

  • Jackie January 16, 2011 at 7:43 pm

    I made the Vinegar-Glossed chicken with the polenta & peas for dinner tonight. I didn’t have any mushrooms or I would have tried that as well. My husband and I loved it! I’ve already added it to my recipe file.

  • Linda January 26, 2011 at 11:24 am

    Oh my!!!This… recipe is simply fabulous. My 18 year old boy told me I can make this again anytime, and soon! I served it with Polenta and some roasted greens beans and grape tomatoes. Even the leftovers were wonderful for lunch the next day reheated in the microwave as well as cold. This recipe reminds me of a chicken Savoy I have made for years and years but it is even better.

    I am loving your cookbook and every recipe I have tried has been a winner…I have given a copy to my college age son who has his first kitchen this year.
    Thank you so much!
    I am posting my pictures of this on my blog today…

  • Kathy February 16, 2011 at 6:37 pm

    Add me to the LOVE LUCINDA section! I have made so many meals that my family has loved from this site. It is becoming a nightly thing to have Mad Hungry for dinner lol I am disturbed by the hate. I have watched many chefs in the past. If I haven’t liked them, I just move on. I don’t write hate on their site, etc. I am so happy that in my moving on I came here. Thank you. I don’t have polenta, but I do have couscous. I am wondering if I should use couscous or my regular meal lol (son loves the mexican egg scramble!) I am thinking about trying the egg in sauce lol looks odd to me, but it looked so good when you ate it lol

  • Pat Amore February 28, 2011 at 1:12 pm

    on the show that featured beans and greens you did not use chicken broth but in printed recipe it says to use what to do?

  • lily April 9, 2011 at 3:42 pm

    Rich is a douchbag

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