CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Skin the chicken pieces, reserving the wing tips and the skin for stock.
- Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
- Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
- Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
- While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
- Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 38 grams, Carbohydrate 102 grams, Fat 55 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 1422 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH TOMATOES & OLIVES OVER POLENTA
Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com.
Provided by Barb G.
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
- In nonstick 12-inch skillet, heat oil over medium heat until hot.
- Add legs and cook 10 to 12 minutes until browned, turning over once.
- Transfer to plate.
- To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
- Add wine; boil 2 minutes or until reduced by half.
- Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
- Return legs with any juices to skillet, stirring to coat.
- Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
- Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
- Reduce heat to low; Gradually whisk in cornmeal.
- Cook 10 minutes or until mixrure is very thick, stir occasionally.
- Remove saucepan from heat; stir in butter and pepper.
- Remove lemon peel and thyme sprigs from chicken mixture.
- Spoon polenta on to plates; top with a chicken leg and some sauce.
- Garnish with remaining thyme sprigs.
- Enjoy.
Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2
CHICKEN STEW W/POLENTA
Make and share this Chicken Stew W/Polenta recipe from Food.com.
Provided by katie in the UP
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add olive oil, sliced chicken breast and garlic.
- Saute until almost cooked through.
- Add tomato paste and saute an additional 3 minutes.
- Add the rest of the ingredients (except cooked polenta and parmesan cheese).
- Simmer 10 minutes.
- Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
- Serve with green salad and garlic bread!
Nutrition Facts : Calories 187.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 43.9, Sodium 228.9, Carbohydrate 13.1, Fiber 5.7, Sugar 4, Protein 22.3
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