CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; 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. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN THIGHS WITH POLENTA
I got this recipe from Rachel Ray Everyday magazine. I was drawn to this recipe because it called for chicken thighs. My DH does not like breast meat, so this was perfect for him. And it was a hit!
Provided by Chris Reynolds
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. Alternatively, cook the bacon in the microwave.
- In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
- Add the butter to the skillet to melt. Add the apples, onion, thyme and sage. Season with salt, pepper, and nutmeg to taste. Cook until the apples are crisp-tender, 5-6 minutes. Stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
- In a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. Whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. Whisk in the cheese until melted.
- Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.
Nutrition Facts : Calories 634.4, Fat 45.7, SaturatedFat 19.1, Cholesterol 171.1, Sodium 607.2, Carbohydrate 20.4, Fiber 2.5, Sugar 12, Protein 35.5
ITALIAN BARBECUED CHICKEN WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
More about "chicken thighs with polenta recipes"
PADMA LAKSHMI'S CRISPY CHICKEN THIGHS WITH CREAMY …
From today.com
3.8/5 (109)Category EntréesAuthor Padma Lakshmi
- 2. Bring four cups of water and 1 teaspoon of salt to a boil in a heavy saucepan. Gradually whisk in the polenta (if you dump it all in at once it will clump up and be hard to make smooth) until it begins to thicken. Reduce heat to medium low and cook until soft and creamy, stirring often, about 30 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
- 3. In a deep skillet, heat 1/4 cup olive oil, and brown the onions and garlic. Once the onions have softened, add the thyme, red pepper flakes, and persevered lemon. After 5 minutes, increase the heat and add the chicken stock. Once the stock has come to a boil, reduce the heat and simmer for 25 to 30 minutes. The sauce should be thick and reduced by half. Add the chopped parsley just before serving.
- 4. While the sauce is reducing, heat the remaining 1/4 cup of the olive oil in a large skillet and brown the chicken, skin side down, on medium high heat for about 10 minutes, until golden. (Don’t crowd the pan; work in batches if necessary.) Flip the chicken thighs and transfer to oven to finish cooking for 10-15 minutes, or until a thermometer reads at least 165°F.
THESE CRISPY CHICKEN THIGHS ARE THE ONLY WAY TO START …
From bonappetit.com
CHICKEN THIGHS WITH POLENTA RECIPE | THE NIBBLE …
From blog.thenibble.com
HONEY GARLIC CHICKEN WITH CHEESY POLENTA (WINTER …
From veggiesbycandlelight.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND CREAMY …
From honestcooking.com
10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
BRAISED CHICKEN THIGHS AND VEGETABLES WITH POLENTA
From bhg.com
SPICY CHICKEN AND POLENTA RECIPE - REAL SIMPLE
From realsimple.com
4/5 (1)Category DinnerAuthor Kathlene KellyCalories 523 per serving
- 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 minutes. Transfer to a plate. Repeat with remaining chicken.
- Add onion and garlic to skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in beans, 1 cup broth, and remaining ¼ teaspoon salt; bring to a boil. Return chicken to skillet, skin side up. Transfer skillet to oven and bake until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.
- Meanwhile, bring remaining 3 cups broth to a boil in a saucepan over high. Gradually whisk in polenta until smooth. Reduce heat to medium-low; cook, stirring constantly, until polenta thickens, about 5 minutes. Serve with chicken thighs, bean mixture, and lime wedges.
CHICKEN THIGHS VS. DRUMSTICKS - THEONLINEGRILL.COM
From theonlinegrill.com
CHICKEN TIKKA MASALA WITH MUSHROOM BHAJI RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN TAMALES WITH CHILE VERDE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHICKEN THIGHS POLENTA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
OVEN BAKED BONE IN CHICKEN THIGHS RECIPE - RECIPE VIBES
From recipevibes.com
BRAISED CHICKEN THIGHS & PEPPERS OVER CREAMY POLENTA - COOKS …
From cooksventure.com
BRAISED MEDITERRANEAN CHICKEN WITH POLENTA RECIPE | PBS FOOD
From pbs.org
CHICKEN THIGHS WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, ONION & CHEESY POLENTA
From
INSTANT POT CHICKEN MARINARA WITH POLENTA | THE MODERN PROPER
From themodernproper.com
CHICKEN THIGHS AND POLENTA RECIPES - SUPERCOOK
From supercook.com
CHICKEN THIGH RECIPES - BETTYCROCKER.COM
From bettycrocker.com
ROASTED CHICKEN THIGHS WITH RED POTATOES - VEGETABLE RECIPES
From vegetablerecipes.com
PUERTO RICAN CHICKEN THIGH RECIPES? - COOKINGTOM DIET
From cookingtom.com
CROCKPOT BBQ CHICKEN THIGHS - DR. DAVINAH'S EATS
From drdavinahseats.com
BEST CAPRESE CHICKEN AND POLENTA RECIPE - HOW TO MAKE CAPRESE …
From delish.com
You'll also love