Braised Chicken With Pepper Sauce And Cheese Polenta Recipe

Summary

MethodMain Ingredient

Ingredients

 Cheese polenta1 Cup (16 tbs)
 Vegetable cooking spray1
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Chicken leg quarters2 Pound, skinned (4 Small Sized)
 Olive oil1 Teaspoon
 Chopped onion1 Cup (16 tbs)
 Garlic3 Clove (15 gm), chopped
 Diced red bell pepper1 Cup (16 tbs)
 Low salt chicken broth1 Cup (16 tbs)
 Dry white wine/Nonalcoholic wine1⁄2 Cup (8 tbs)
 Chopped fresh rosemary2 Teaspoon
 Bay leaves2
 No salt added tomato paste2 Tablespoon
 Canned anchovy fillets/2 teaspoons anchovy paste4 , finely chopped
 Cornstarch1 Tablespoon
 Water2 Tablespoon
 Grated lemon rind1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2006 Calories from Fat 639

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 10.3 g51.3%

Trans Fat 0.9 g

Cholesterol 859.3 mg

Sodium 8776.9 mg365.7%

Total Carbohydrates 88 g29.4%

Dietary Fiber 9.2 g36.7%

Sugars 16.8 g

Protein 227 g453.5%

Vitamin A 116.8% Vitamin C 362.2%

Calcium 62.2% Iron 96.3%

*Based on a 2000 Calorie diet

Directions

Prepare Cheese Polenta, and spread iin bottom of a 9-inch square baking ipan coated with cooking spray.
Press plastic wrap over surface of polenta, and chill 2 hours or until firm.
Preheat oven to 350°.
Sprinkle salt and pepper over chicken.
Coat a large oven-proof Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and cook 3 minutes on each side or until browned.
Remove chicken from pan; set aside.
Add onion and garlic, and saute 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.
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