Braised Mediterranean Chicken With Polenta Recipes

BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS

Braised Chicken Legs with Cheesy Polenta and Sauteed Greens image

Provided by Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 lemons, sliced 1/2-inch thick
2 medium yellow onions, sliced 1/2-inch thick
6 chicken leg quarters
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/4 cup olive oil
2 cups chicken stock, preferably homemade
2 cups dry white wine
3 cups whole milk
1 cup polenta (not quick-cooking)
1 cup grated white Cheddar
1 tablespoon red wine vinegar
8 ounces sauteeing greens, such as kale, beet greens or chard, hand-torn into 3- to 4-inch pieces

Steps:

Preheat the broiler.
Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.

BRAISED MEDITERRANEAN CHICKEN WITH POLENTA

Braised Mediterranean Chicken With Polenta image

An everyday, one dish meal. You can make the polenta more flavorful by using chicken broth and grated parmesan (about 1/3 cup) instead of water.

Provided by Abiner Smoothie

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
8 chicken thighs
coarse salt
ground pepper
2 garlic cloves, thinly sliced
1 pint cherry tomatoes, halved
1 tablespoon chopped oregano leaves, fresh
1/2 cup dry white wine
3/4 cup low sodium chicken broth
3 small zucchini, quartered and cut into 1/2 inch pieces
2 teaspoons fresh lemon juice
3/4 cup yellow cornmeal
2 tablespoons unsalted butter

Steps:

Use a Dutch oven to heat oil.
Season the chicken with the salt and pepper.
Brown chicken on all sides in batches (about 8 minutes per batch).
Drain the fat, but reserve 1 tablespoon and return the pot to heat.
Cook garlic, tomatoes and oregano about 30 seconds.
Add wine and scrape up the browned bits for 1 minute.
Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Add the zucchini and season again with salt and pepper.
Cover and simmer for an additional 15 minutes before stirring in lemon juice.
Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.

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