CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
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
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
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
FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA
Steps:
- For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
- While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
- While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
- To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
- Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA
Make and share this Fresh Tomato and Basil Chicken over Super Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring 3 cups chicken broth to a boil in a saucepan.
- While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
- Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
- Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
- Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
- While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
- To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
- Add in the basil and toss with the chicken and tomatoes.
- Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
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- Prepare Chicken with Tomatoes and Olives: On waxed paper, combine flour, pepper, and 1/2 teaspoon salt; use to coat chicken legs.
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