Creamed Chicken With Corn And Bacon Over Polenta Recipes

CREAMY CHICKEN WITH BACON AND CORN

Creamy Chicken with Bacon and Corn image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

Ingredients

4 whole chicken legs, patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
1 medium onion, finely chopped (about 1 1/2 cups)
1 head garlic, separated into unpeeled cloves
3/4 cup Israeli couscous
2 1/2 cups whole milk
3 sprigs thyme, plus 2 teaspoons fresh thyme leaves
1 cup frozen corn, thawed
2 ounces baby arugula (about 2 cups)
Fresh lemon juice, for drizzling

Steps:

Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

CREAMED CHICKEN WITH CORN AND BACON OVER POLENTA

Creamed Chicken with Corn and Bacon Over Polenta image

Categories Milk/Cream Cheese Chicken Poultry Tomato Quick & Easy Bacon Cornmeal Corn Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

For creamed chicken
6 bacon slices, cut into 1/2-inch pieces
1 lb skinless boneless chicken breast halves
2 cups fresh corn
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 teaspoon black pepper
1 teaspoon kosher salt
3 large plum tomatoes, seeded and finely diced
For polenta
6 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups instant polenta
1/2 lb Fontina cheese (preferably Italian), diced
1/2 cup finely grated parmesan
1/4 cup chopped fresh basil

Steps:

Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.

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