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Braised Chicken with Garlic and Cerignola Olives (Emeril Lagasse) Recipe

Braised Chicken with Garlic and Cerignola Olives (Emeril Lagasse) Recipe

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Braised Chicken with Garlic and Cerignola Olives (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup olive oil
2 (3 1/2 lb) chickens, cut into 8 pieces each, skin removed
salt and freshly ground black pepper
1 large onion, sliced
15 cloves garlic, minced
1 red bell pepper, cored, seeded and sliced
1/2 tsp crushed red pepper
1 1/2 cups dry white wine
2 tbsp flour
1 (28-oz) can italian plum tomatoes, with their liquid, lightly crushed
1 cup rich chicken stock
8 oz green olives , preferably cerignola (or substitute spanish)
6 cups water
2 cups polenta
3 tbsp fresh chopped thyme
1 (4-oz) log goat cheese
2 tbsp butter
salt
freshly ground black pepper

Directions:

In a large, heavy Dutch oven or deep skillet, heat the oil over high heat until very hot but not smoking. Season the chicken on both sides with salt and pepper and brown on both sides in the olive oil, about 4 to 5 minutes per side. Remove the chicken to a bowl or platter and set aside.
Add the onion, garlic, bell pepper, and crushed red pepper to the drippings in the skillet and saute until the vegetables are tender and beginning to caramelize around the edges, about 5 to 7 minutes, stirring frequently. Add the wine and cook until the liquid is almost evaporated, 3 to 5 minutes. Dust the vegetables in the skillet with the flour, mix well and cook for 2 to 3 minutes. Add the tomatoes and chicken stock and cook until the mixture is slightly thickened, about 5 minutes. Return the chicken pieces to the Dutch oven and add the olives.
When mixture returns to a boil, cover the Dutch oven and reduce the heat so that the mixture just simmers. Cook 30 to 45 minutes, or until the chicken is very tender. While the chicken is cooking, make the polenta.
Polenta: Heat the water to boiling in a large saucepan. Add the polenta in a stream, while whisking. Cook, stirring constantly until the polenta is thick and smooth, about 25 to 30 minutes. Stir in thyme, cheese, and butter and season with salt and pepper.
Gently transfer the chicken to an ovenproof bowl or platter and cover to keep warm. If the sauce seems thin, increase the heat and reduce the sauce to the appropriate thickness. Taste, adjust seasoning if necessary, and serve the sauce ladled over the chicken.
Spoon the polenta onto a platter and top with the chicken and sauce.
*Green olives from Cerignola, typically labeled Cerignola Olives, are beautiful green olives with a subtle, fresh olive flavor, about twice the size of most olives. They were the inspiration for this dish, but good results can be achieved by using the more commonly available Spanish

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	758.73 Kcal (3177 kJ)
Calories from fat	347.11 Kcal
		% Daily Value*
Total Fat	38.57g	59%
Cholesterol	212.43mg	71%
Sodium	1802.82mg	75%
Potassium	674.38mg	14%
Total Carbs	43.96g	15%
Sugars	3.73g	15%
Dietary Fiber	4.96g	20%
Protein	48.43g	97%
Vitamin C	26.7mg	45%
Vitamin A	2.1mg	71%
Iron	10.4mg	58%
Calcium	169.1mg	17%

Amount Per 100 g
Calories	109.86 Kcal (460 kJ)
Calories from fat	50.26 Kcal
		% Daily Value*
Total Fat	5.58g	59%
Cholesterol	30.76mg	71%
Sodium	261.03mg	75%
Potassium	97.64mg	14%
Total Carbs	6.36g	15%
Sugars	0.54g	15%
Dietary Fiber	0.72g	20%
Protein	7.01g	97%
Vitamin C	3.9mg	45%
Vitamin A	0.3mg	71%
Iron	1.5mg	58%
Calcium	24.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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