Braised Chicken With Pepper Sauce And Cheese Polenta Recipe
Ingredients
| Cheese Polenta | ||
| Vegetable cooking spray | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Leg quarters | 4 Small, skinned | |
| Olive oil | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| Red bell pepper | 1 Cup (16 tbs), diced | |
| 1 cup low-salt chicken broth | ||
| 1/2 cup dry white wine or nonalcoholic wine | ||
| Rosemary | 2 Teaspoon, chopped | |
| Bay leaves | 2 | |
| Salt | 2 Tablespoon | |
| 4 canned anchovy fillets, finely chopped or 2 teaspoons anchovy paste | ||
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
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.
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.
Chef
