Chicken Stew Wpolenta Recipes

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA

Steps:

• Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
• In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW

Steps:

• In a large saucepan, bring water, salt, and pepper to a boil over high heat.
• Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
• Remove from heat; stir in Parmesan cheese and butter until smooth.

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

CRISP ITALIAN CHICKEN & POLENTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
• Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

DELICIOUS CHICKEN OVER FRIED POLENTA

Steps:

• Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
• Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
• In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
• In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
• When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
• Serve chicken over fried polenta.

CHICKEN STEW W/POLENTA

Steps:

• In a large skillet, add olive oil, sliced chicken breast and garlic.
• Saute until almost cooked through.
• Add tomato paste and saute an additional 3 minutes.
• Add the rest of the ingredients (except cooked polenta and parmesan cheese).
• Simmer 10 minutes.
• Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
• Serve with green salad and garlic bread!