This is one of our favorite chicken dishes. I finally got a chance to use the organic chicken thighs that I bought from a local farm. They ended up being delicious.
adapted from magazine The Best of Fine Cooking; Comfort Food Issue Comfort 2004
For the chicken:
salt and freshly ground pepper
2 Tbs olive oil, more as needed
8 bone-in chicken pieces (3 to 4 lbs total) or one 3 1/2 lb chicken, cut into 8 pieces
1 cup sliced yellow onions
2 cloves garlic, minced
1 1/2 cups sliced portabella mushrooms
1/2 cup dry white wine
1 1/2 cups canned diced tomatoes, with their juices
1/2 cup chicken broth
1/2 cup kalamata olives, pitted and halved
2 tsp fresh thyme leaves, chopped
Polenta:
1 tbs unsalted butter
4 cups water or chicken broth
1 tsp salt
1 cup medium ground cornmeal
To make chicken: Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Cook the chicken pieces, skin side down in batches, until browned on all sides, 3 to 4 minutes per side, adding oil if necessary. Transfer the chicken to a plate as it's browned.
Reduce the heat to medium, add the onions, saute, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, another 2 minutes. If the pan is dry, add 1 Tbs, oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 minutes. Add 1 tsp, salt and 1/2 tsp pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 minutes. Add the tomatoes, broth, olives and thyme. Reduce the heat and simmer the chicken, turning occasionally, until it's completely cooked and very tender, 30 to 40 minutes. Meanwhile, make the polenta while the chicken is cooking.
To make polenta:
In a medium saucepan, bring the butter, water (or broth) and salt to a boil over medium-high heat. Slowly, add cornmeal, whisking until smooth. Reduce the heat to a simmer and continue to cook, whisking or frequently stirring with a wooden spoon until the mixture is thick, about 30 minutes. If polenta is done before the chicken, cover with foil and stir occasionally to keep a crust from forming.
Serve the chicken over the polenta with some of the sauce.
adapted from magazine The Best of Fine Cooking; Comfort Food Issue Comfort 2004
For the chicken:
salt and freshly ground pepper
2 Tbs olive oil, more as needed
8 bone-in chicken pieces (3 to 4 lbs total) or one 3 1/2 lb chicken, cut into 8 pieces
1 cup sliced yellow onions
2 cloves garlic, minced
1 1/2 cups sliced portabella mushrooms
1/2 cup dry white wine
1 1/2 cups canned diced tomatoes, with their juices
1/2 cup chicken broth
1/2 cup kalamata olives, pitted and halved
2 tsp fresh thyme leaves, chopped
Polenta:
1 tbs unsalted butter
4 cups water or chicken broth
1 tsp salt
1 cup medium ground cornmeal
To make chicken: Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Cook the chicken pieces, skin side down in batches, until browned on all sides, 3 to 4 minutes per side, adding oil if necessary. Transfer the chicken to a plate as it's browned.
Reduce the heat to medium, add the onions, saute, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, another 2 minutes. If the pan is dry, add 1 Tbs, oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 minutes. Add 1 tsp, salt and 1/2 tsp pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 minutes. Add the tomatoes, broth, olives and thyme. Reduce the heat and simmer the chicken, turning occasionally, until it's completely cooked and very tender, 30 to 40 minutes. Meanwhile, make the polenta while the chicken is cooking.
To make polenta:
In a medium saucepan, bring the butter, water (or broth) and salt to a boil over medium-high heat. Slowly, add cornmeal, whisking until smooth. Reduce the heat to a simmer and continue to cook, whisking or frequently stirring with a wooden spoon until the mixture is thick, about 30 minutes. If polenta is done before the chicken, cover with foil and stir occasionally to keep a crust from forming.
Serve the chicken over the polenta with some of the sauce.
No comments:
Post a Comment