Saucy Chicken & Baked Polenta Recipe
Ingredients
| 8 chicken thighs (2 to 2 1/4 lbs. total) | ||
| Onion | 1 Small, finely chopped | |
| Green bell pepper | 1 Small, chopped | |
| Stewed tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Oregano leaves | 2 Teaspoon | |
| Basil | 1 Teaspoon | |
| Baked Polenta | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Rinse chicken pieces, pat dry, and arrange slightly apart in a 9- by 13-inch baking pan.
Broil about 4 inches below heat, turning once, until browned on both sides (12 to 14 minutes total).
Lift chicken from pan and set aside.
To pan, add onion, bell pepper, tomatoes, tomato sauce, wine, oregano, and basil; mix well.
Stir together Baked Polenta mixture in a greased 9-inch square baking pan or baking dish, using 3 1/2 cups broth and 1 cup polenta; omit onion and butter.
Place baking pans with vegetable mixture and polenta in a 450° oven.
Bake, uncovered, stirring both mixtures once or twice, until vegetables are very soft and have formed a thick sauce and polenta liquid is almost absorbed (35 to 40 minutes).
Place chicken pieces in vegetable sauce.
Sprinkle cheese over polenta.
Continue to bake both mixtures, uncovered, until chicken is no longer pink near bone; cut to test (about 10 more minutes).
Broil about 4 inches below heat, turning once, until browned on both sides (12 to 14 minutes total).
Lift chicken from pan and set aside.
To pan, add onion, bell pepper, tomatoes, tomato sauce, wine, oregano, and basil; mix well.
Stir together Baked Polenta mixture in a greased 9-inch square baking pan or baking dish, using 3 1/2 cups broth and 1 cup polenta; omit onion and butter.
Place baking pans with vegetable mixture and polenta in a 450° oven.
Bake, uncovered, stirring both mixtures once or twice, until vegetables are very soft and have formed a thick sauce and polenta liquid is almost absorbed (35 to 40 minutes).
Place chicken pieces in vegetable sauce.
Sprinkle cheese over polenta.
Continue to bake both mixtures, uncovered, until chicken is no longer pink near bone; cut to test (about 10 more minutes).
Chef
