Braised Chicken with Pepper Sauce and Cheese Polenta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
cheese polenta |
vegetable cooking spray |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 small chicken leg quarters (about 2 pounds), skinned |
1 teaspoon 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 or nonalcoholic wine |
2 teaspoons chopped fresh rosemary |
2 bay leaves |
2 tablespoons no-salt-added tomato paste |
4 canned anchovy fillets, finely chopped, or 2 teaspoons anchovy paste |
1 tablespoon cornstarch |
2 tablespoons water |
1 teaspoon grated lemon rind |
Directions:
1. 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.
2. 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.
3. Return chicken to pan; bring to a boil. Bake chicken mixture at 350° for 45 minutes or until done.
4. 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.
5. 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.
6. Arrange 1 chicken leg quarter and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.
7. Lower-Fat Version: Omit Gorgonzola cheese from the polenta, and add 1/4 teaspoon salt.
8. Substitute 4 (6-ounce) skinned, boned chicken breast halves for the leg quarters. Bake per recipe.
9. 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
|
|