Mediterranean Chicken Stew With Creamy Polenta Recipes

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.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA

Steps:

• Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
• Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

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.

MEDITERRANEAN CHICKEN STEW

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
• Add chicken, pasta sauce and chicken broth; stir. Simmer on medium-low heat 10 min., stirring occasionally.
• Serve over orzo topped with cheese and basil.

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!

CREAMY PARMESAN POLENTA

Steps:

• Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
• Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

MEDITERRANEAN CHICKEN STEW

Steps:

• Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
• Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
• This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

MEDITERRANEAN CHICKEN STEW

Steps:

• In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally., Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.

BRAISED MEDITERRANEAN CHICKEN WITH POLENTA

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.

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.