Chicken With Tomatoes & Olives over Polenta |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Chicken and tomatoes goes so well over polenta. The recipe is adapted from Good Housekeeping. Ingredients:
2 tablespoons flour |
1/4 teaspoon black pepper |
3/4 teaspoon salt |
4 medium chicken legs, skin & fat removed (about 2 1/4 pounds) |
1 tablespoon olive oil |
1 small onion, cut in half and thinly sliced |
1/2 cup dry white wine |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup klalamata olive, pitted and coarsely chopped |
4 slices fresh lemons, rind of (3 inch by 1 inch) |
6 sprigs fresh thyme, plus additional for garnish |
2 1/4 cups milk |
1 (14 ounce) can chicken broth (1 3/4 cups) |
1 cup yellow cornmeal |
2 tablespoons butter, cut up |
1/8 teaspoon black pepper |
Directions:
1. To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
2. In nonstick 12-inch skillet, heat oil over medium heat until hot.
3. Add legs and cook 10 to 12 minutes until browned, turning over once.
4. Transfer to plate.
5. To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
6. Add wine; boil 2 minutes or until reduced by half.
7. Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
8. Return legs with any juices to skillet, stirring to coat.
9. Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
10. Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
11. Reduce heat to low; Gradually whisk in cornmeal.
12. Cook 10 minutes or until mixrure is very thick, stir occasionally.
13. Remove saucepan from heat; stir in butter and pepper.
14. Remove lemon peel and thyme sprigs from chicken mixture.
15. Spoon polenta on to plates; top with a chicken leg and some sauce.
16. Garnish with remaining thyme sprigs.
17. Enjoy.
|
|