Chicken Rustica Over Polenta Recipes

CHICKEN RUSTICA OVER POLENTA

Steps:

• Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
• Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
• Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
• Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
• Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
• Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
• To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.

CHICKEN SAUSAGE AND ASPARAGUS OVER POLENTA

Steps:

• In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper.
• In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat.
• Serve sausage and asparagus over polenta.

CHICKEN CACCIATORE WITH POLENTA

Steps:

• In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.

CHICKEN CACCIATORE AND POLENTA

Steps:

• In cooker, heat olive oil then chicken, brown for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to pressure, lower heat and cook for the suggested time. My pressure cooker says on position 1, 21 minutes. On position 2, 12 minutes. Release the pressure and remove the lid.
• If you are not using a pressure cooker then simmer for approximately 1 to 1 1/2 hours. (Watch your amount of fluids and add broth as needed).
• Serve over polenta (follow the directions on the polenta package). Enjoy!

CHICKEN THIGHS WITH POLENTA

Steps:

• Preheat oven to 375°F Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. Alternatively, cook the bacon in the microwave.
• In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
• Add the butter to the skillet to melt. Add the apples, onion, thyme and sage. Season with salt, pepper, and nutmeg to taste. Cook until the apples are crisp-tender, 5-6 minutes. Stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
• In a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. Whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. Whisk in the cheese until melted.
• Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.

DELICIOUS CHICKEN OVER FRIED POLENTA

Steps:

• Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
• Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
• In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
• In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
• When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
• Serve chicken over fried polenta.