24
Sep
Based on a Weight Watchers recipe Ive tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Set the pieces of chicken on the polenta.
Place the chicken on top of the polenta slices.
Chicken and polenta recipe. Heat oil in a large oven-safe skillet over medium-high. Place 4 chicken thighs skin side down in skillet. Cook undisturbed until skin is crisp about 5 minutes.
Flip thighs and cook for 5. Sprinkle the chicken pieces with salt and pepper. Heat the oil in a Dutch oven over medium-high heat.
Once the oil is hot add the chicken pieces four at a time to avoid over-crowding - and fry until both sides are browned about 5 minutes on each side. Repeat with the remaining chicken and transfer to a plate. Instructions Start by cooking the chicken.
Mix the Italian seasoning salt pepper and garlic powder together and sprinkle evenly over both sides of the chicken. Heat a nonstick skillet over medium high heat and add the butter and oil. In a microwave-safe bowl whisk water and cornmeal.
Microwave covered on high for 6 minutes. Cook covered 5-7 minutes longer or until polenta is thickened stirring every 2 minutes. Stir in cheese and salt.
Meanwhile sprinkle chicken with salt and pepper. Place the chicken on top of the polenta slices. Pour the canned corn over the chicken and spread evenly in the dish.
Add mushrooms or other veggies broccoli florets or peas may be interesting and spread evenly. Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Instructions Remove the skin from the chicken legs and divide them at the joint.
Sprinkle them generously with salt and pepper. Heat the oil in a large heavy-bottom pan a pan large enough to hold the chicken pieces in one layer. Chop the parsley and add half of it to the pan.
For the polenta. Boil 6 cups water with a drizzle of oil and a pinch of salt. Slowly pour in the cornmeal mixing with a whisk.
Cook the polenta for 40-45 minutes whisking often. Pour the cooked polenta into a serving platter. Set the pieces of chicken on the polenta.
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.
Based on a Weight Watchers recipe Ive tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light family and guests will. Onion bell peppers provolone salt chicken broth grated Parmesan cheese and 8 more Beans and Greens Polenta Bake Epicurious Tuscan kale.
Transfer the chicken and polenta to a platter and keep warm. Set the skillet that the chicken cooked in over low heat and add the shallots. Cook stirring until softened about 3 minutes.
Bring to a simmer. Reduce heat to low. Cover and cook 15 to 18 minutes until fork can be inserted in chicken with ease.
While the chicken is cooking slice the polenta into 12 inch thick rounds. Warm a large non-stick skillet or griddle over medium heat. Then cover the polenta with chicken tomato sauce and a half-cup of the Mozzarella cheese.
Repeat the layering of polenta pesto chicken and sauce. Bake in preheated oven for 25 minutes. 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.