Chicken Rustica over Polenta |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal. Ingredients:
6 slices bacon |
12 skinless chicken thighs, bone-in (about 1.5 lbs) |
salt and pepper |
1 tablespoon all-purpose flour, for dusting |
1 tablespoon olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 (14 ounce) cans crushed tomatoes |
2 teaspoons oregano |
1/2 cup dry red wine |
1/2 cup chopped fresh parsley |
1/2 cup kalamata olive, pitted and sliced |
1 (14 ounce) can cannellini beans, drained |
3 1/2 cups water |
1/2 teaspoon salt |
3/4 cup cornmeal |
1/2 cup grated imported parmesan cheese |
fresh parsley, for garnish |
Directions:
1. Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
2. Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
3. Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
4. Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
5. Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
6. Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
7. To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.
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