Top | Main Dishes
Braised Chicken with Polenta
(recipe, Carrie Floyd)
This is one of those perfect dishes for a cold winter day, the equivalent of porridge in the way it warms your belly. The chicken is also good served over mashed potatoes.
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 4 bone-in chicken breasts or whole chicken legs, skin removed
- 3 Tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp. fresh rosemary, minced
- 2 Tbsp. fresh sage, minced
- 1½ cups chicken broth
- 1 cup dry red wine
- Salt and freshly ground pepper to taste
- 2 Tbsp. chopped fresh Italian parsley
- Easy Polenta
- Freshly grated Parmesan cheese (optional)
- In a large, shallow bowl, mix together the flour, salt, and pepper. Add chicken pieces and dredge to coat.
- In a large, heavy sauté pan, heat 2 tablespoons of the oil over medium-high heat and brown the chicken, in batches if necessary to avoid crowding. Remove the chicken to another plate, and lower the heat.
- Add the remaining oil, then add the chopped onion and sauté until softened. Stir in garlic, rosemary, and sage, and stir and cook for 1 minute. Add broth, wine, chicken, and any accumulated juices from the chicken, and bring to a simmer.
- Cook over low heat, covered, for about 30 minutes, until the chicken is cooked through and tender. Remove lid from the pan, and simmer until sauce is slightly thickened. Season to taste with salt and pepper. Stir in parsley. Serve warm over soft polenta, with freshly grated Parmesan cheese sprinkled over the top.