Mediterranean Chicken With Plum Tomatoes And Polenta Recipes

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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

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.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA



Mediterranean Chicken Stew with Creamy Polenta image

Serve this flavorful dish on top of our Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Creamy Polenta for Mediterranean Chicken Stew, for serving

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.

Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Yield serves 4

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Polenta (recipe page 360), for serving

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.

CHICKEN WITH TOMATOES & OLIVES OVER POLENTA



Chicken With Tomatoes & Olives over Polenta image

Make and share this Chicken With Tomatoes & Olives over Polenta recipe from Food.com.

Provided by Barb G.

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons flour
1/4 teaspoon black pepper
3/4 teaspoon salt
4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
1 tablespoon olive oil
1 small onion, cut in half and thinly sliced
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup klalamata olive, pitted and coarsely chopped
4 slices fresh lemons, rind of (3 inch by 1 inch)
6 sprigs fresh thyme, plus additional for garnish
2 1/4 cups milk
1 (14 ounce) can chicken broth (1 3/4 cups)
1 cup yellow cornmeal
2 tablespoons butter, cut up
1/8 teaspoon black pepper

Steps:

  • To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
  • In nonstick 12-inch skillet, heat oil over medium heat until hot.
  • Add legs and cook 10 to 12 minutes until browned, turning over once.
  • Transfer to plate.
  • To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
  • Add wine; boil 2 minutes or until reduced by half.
  • Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
  • Return legs with any juices to skillet, stirring to coat.
  • Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
  • Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
  • Reduce heat to low; Gradually whisk in cornmeal.
  • Cook 10 minutes or until mixrure is very thick, stir occasionally.
  • Remove saucepan from heat; stir in butter and pepper.
  • Remove lemon peel and thyme sprigs from chicken mixture.
  • Spoon polenta on to plates; top with a chicken leg and some sauce.
  • Garnish with remaining thyme sprigs.
  • Enjoy.

Nutrition Facts : Calories 692, Fat 38.2, SaturatedFat 13.5, Cholesterol 173.1, Sodium 1154.2, Carbohydrate 40.8, Fiber 4.5, Sugar 4.2, Protein 41.2

MEDITERRANEAN POLENTA CUPS



Mediterranean Polenta Cups image

Need a special appetizer that stands out in a crowd? Our Test Kitchen uses garlic, basil and feta cheese to lend flavor to these scrumptious bite-size treats.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 plum tomatoes, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
1 garlic clove, minced

Steps:

  • In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper. , Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic. , Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CRISP ITALIAN CHICKEN & POLENTA



Crisp Italian chicken & polenta image

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

500g pack ready-to-use polenta
25g parmesan , grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary , torn
1 garlic clove , sliced
2 tbsp olive oil

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.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Roasting a simplechicken breast with capers, olives, andgrape tomatoes transforms it into a Mediterranean dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
  • Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
  • Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

CHICKEN WITH TOMATO SAUCE AND POLENTA TRIANGLES



Chicken With Tomato Sauce And Polenta Triangles image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 3-pound chicken cut into 8 to 10 pieces
3 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
2 to 3 jalapeno chilies, seeded and minced
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup plum tomatoes, chopped, with their juice
1 cup chicken stock or water
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander to garnish
3 cups instant polenta
2 tablespoons olive oil

Steps:

  • Skin the chicken pieces, reserving the wing tips and the skin for stock.
  • Heat two tablespoons of the oil in a heavy casserole and brown the chicken pieces a few at a time. Remove them with a slotted spoon and place them in a bowl.
  • Add the remaining tablespoon of olive oil to the skillet. Saute the onion, garlic and chilies until they become soft (about 10 minutes).
  • Stir in the cayenne and cumin. Cook a minute, then add the tomatoes, chicken stock, salt and pepper along with the chicken pieces and their juices. Cover and simmer gently about 45 minutes, stirring from time to time, until the chicken is cooked and the sauce thickens. If sauce evaporates too fast, add a little water. Correct the seasoning and when ready to serve, sprinkle with coriander.
  • While the chicken is cooking, make the polenta triangles. Preheat broiler. Cook the polenta in water according to directions on package (it will take about five minutes), adding salt to taste, and pour it out onto a flat surface (a large, flat baking tin will do). Smooth it out with a spoon and cool it. Cut the polenta into triangles and place them on a broiling sheet.
  • Brush the polenta triangles with the olive oil and broil until the outside is browned and crisp but the inside soft and creamy (about 15 to 20 minutes). Do not turn over. Serve with the chicken, in a separate dish.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 38 grams, Carbohydrate 102 grams, Fat 55 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 1422 milligrams, Sugar 5 grams, TransFat 0 grams

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