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Braised Chicken with Pepper Sauce and Cheese Polenta Recipe

Braised Chicken with Pepper Sauce and Cheese Polenta Recipe

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Braised Chicken with Pepper Sauce and Cheese Polenta

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Ingredients

Count

Nutrition

580

Calories

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Ingredients:

Serving

cheese polenta
vegetable cooking spray
1/4 tsp salt
1/8 tsp pepper
4 small chicken leg quarters (about 2 lb), skinned
1 tsp olive oil
1 cup chopped onion
3 garlic cloves, chopped
1 cup diced red bell pepper
1 cup low-salt chicken broth
1/2 cup dry white wine
2 tsp chopped fresh rosemary
2 bay leaves
2 tbsp no-salt-added tomato paste
4 canned anchovy fillets, finely chopped
1 tbsp cornstarch
2 tbsp water
1 tsp grated lemon rind

Directions:

Prepare Cheese Polenta, and spread in bottom of a 9-inch square baking pan coated with cooking spray. Press plastic wrap over surface of polenta, and chill 2 hours or until firm.
Sprinkle salt and pepper over chicken. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion and garlic; sauté 2 minutes. Add bell pepper, broth, wine, rosemary, and bay leaves; stir to deglaze pan. Stir in tomato paste and anchovies.
Return chicken to pan; bring to a boil. Bake chicken mixture at 350° for 45 minutes or until done.
Remove chicken from pan with a slotted spoon; set aside, and keep warm. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minute or until thickened, stirring constantly. Discard bay leaves. Return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.
Cut polenta into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.
Arrange 1 chicken leg quarter and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.
Lower-Fat Version: Omit Gorgonzola cheese from the polenta, and add 1/4 teaspoon salt.
Substitute 4 (6-ounce) skinned, boned chicken breast halves for the leg quarters. Bake per recipe.
Calories 334 (14% from fat); Protein 31.9g; Fat 5.1g; (sat 0.8, mono 1.6g, ploy 1.2g); Carb 40.2g; Fiber 5.7g; Chol 66mg; Iron 3.3mg; Sodium 1044mg; Calc 38mg

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.16 Kcal (2429 kJ)
Calories from fat	347.08 Kcal
		% Daily Value*
Total Fat	38.56g	59%
Cholesterol	216.45mg	72%
Sodium	611.09mg	25%
Potassium	660.8mg	14%
Total Carbs	11.11g	4%
Sugars	4.49g	18%
Dietary Fiber	1.72g	7%
Protein	38.35g	77%
Vitamin C	51.9mg	86%
Vitamin A	1.2mg	39%
Iron	22.8mg	127%
Calcium	49.4mg	5%

Amount Per 100 g
Calories	133.1 Kcal (557 kJ)
Calories from fat	79.63 Kcal
		% Daily Value*
Total Fat	8.85g	59%
Cholesterol	49.66mg	72%
Sodium	140.2mg	25%
Potassium	151.6mg	14%
Total Carbs	2.55g	4%
Sugars	1.03g	18%
Dietary Fiber	0.39g	7%
Protein	8.8g	77%
Vitamin C	11.9mg	86%
Vitamin A	0.3mg	39%
Iron	5.2mg	127%
Calcium	11.3mg	5%

* 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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