Braised Chicken With Pepper Sauce And Cheese Polenta
|Cheese polenta||1 Cup (16 tbs)|
|Vegetable cooking spray||1|
|Chicken leg quarters||2 Pound, skinned (4 Small Sized)|
|Olive oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Diced red bell pepper||1 Cup (16 tbs)|
|Low salt chicken broth||1 Cup (16 tbs)|
|Dry white wine/Nonalcoholic wine||1⁄2 Cup (8 tbs)|
|Chopped fresh rosemary||2 Teaspoon|
|No salt added tomato paste||2 Tablespoon|
|Canned anchovy fillets/2 teaspoons anchovy paste||4 , finely chopped|
|Grated lemon rind||1 Teaspoon|
Prepare Cheese Polenta, and spread iin bottom of a 9-inch square baking ipan coated with cooking spray.
Press plastic wrap over surface of polenta, and chill 2 hours or until firm.
Preheat oven to 350°.
Sprinkle salt and pepper over chicken.
Coat a large oven-proof Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and cook 3 minutes on each side or until browned.
Remove chicken from pan; set aside.
Add onion and garlic, and saute 2 minutes.
Add bell pepper, broth, wine, rosemary, and bay leaves; stir to deglaze pan.
Stir in tomato paste and anchovies.
Return chicken to pan; bring to a boil.
Bake chicken mixture at 350° for 45 minutes or until done.
Remove chicken from pan with a slotted spoon; set aside, and keep warm.
Combine cornstarch and water in a small bowl; stir well.
Add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minute or until thickened, stirring constantly.
Discard bay leaves.
Return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.
Cut polenta into 4 (4 1/2-inch) squares.
Cut each square diagonally into 2 triangles.
Place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.