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Saucy Chicken & Baked Polenta

Italian.Chef's picture
  Chicken thighs 2 1⁄4 Pound (8 Whole)
  Onion 1 Small, finely chopped
  Green bell pepper 4 Ounce, seeded and chopped (1 Small Size)
  Canned stewed tomatoes 1 Pound (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Dried oregano leaves 2 Teaspoon
  Dry basil 1 Teaspoon
  Baked polenta 1
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

Rinse chicken pieces, pat dry, and arrange slightly apart in a 9- by 13-inch baking pan.
Broil about 4 inches below heat, turning once, until browned on both sides (12 to 14 minutes total).
Lift chicken from pan and set aside.
To pan, add onion, bell pepper, tomatoes, tomato sauce, wine, oregano, and basil; mix well.
Stir together Baked Polenta mixture in a greased 9-inch square baking pan or baking dish, using 3 1/2 cups broth and 1 cup polenta; omit onion and butter.
Place baking pans with vegetable mixture and polenta in a 450° oven.
Bake, uncovered, stirring both mixtures once or twice, until vegetables are very soft and have formed a thick sauce and polenta liquid is almost absorbed (35 to 40 minutes).
Place chicken pieces in vegetable sauce.
Sprinkle cheese over polenta.
Continue to bake both mixtures, uncovered, until chicken is no longer pink near bone; cut to test (about 10 more minutes).

Recipe Summary

Main Dish

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