POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Makes 4 servings. Recipe from Epicurious.
Provided by Love and Olive Oil
Number Of Ingredients 0
Steps:
- Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
POLENTA-CRUSTED CHICKEN WITH CORNBREAD
Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
- Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.
Nutrition Facts : Calories 621 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Provided by Melissa Roberts
Categories Chicken Quick & Easy Dinner Vinegar Pan-Fry Escarole Capers Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
- Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
- Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
- Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
- Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
ROASTED CHICKEN WITH POLENTA AND BALSAMIC-POACHED FIGS
Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains). Here, it adds depth to the fig sauce served with the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 10m
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken.
- In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium-low heat. Season with pepper. Pour over chicken. Garnish with parsley.
Nutrition Facts : Calories 828 g, Cholesterol 202 g, Fat 32 g, Fiber 7 g, Protein 70 g, Sodium 205 g
SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE
Make and share this Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine broth, vinegar, and honey in a small bowl.
- Melt butter and heat oil in a large nonstick pan over low heat.
- Place flour in a shallow pan or dish.
- Dredge chicken in flour and shake off excess.
- Sprinkle chicken with salt and pepper.
- Increase heat to medium-high; heat for 2 minutes or until butter browns.
- Add chicken to the pan and cook for 4 minutes per side or until golden.
- Remove chicken from pan and keep warm.
- Add shallots and saute 30 seconds.
- Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
- Serve sauce over chicken and garnish with parsley.
CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA
Make and share this Chicken in Puttanesca Sauce over Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Nutrition Facts : Calories 784.7, Fat 36.3, SaturatedFat 10.7, Cholesterol 170.6, Sodium 1629.8, Carbohydrate 46.7, Fiber 6.2, Sugar 12.8, Protein 68.3
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