Italian Chicken Stew with Grilled Polenta
So I had some issues with naming this recipe; it is kind of like coq au vin and almost like a chicken cacciatore, somewhere in there! This recipe can be slow cooked in the oven but when I made it I just did it on the stovetop. Polenta is a staple in Italy and while it can be quite rich, the prepackaged product really isn’t bad for you. Again, portion control is key but this is a really filling side. In fact per portion size, polenta has less fat and calories than whole wheat pasta.
Serves 4 to 6
3 tbsp extra virgin olive oil, divided plus extra for brushing the polenta
4 Skinless boneless chicken breasts cut into three pieces each (12 pieces total).
1 227 g package of cremini mushrooms, sliced
1 Medium onion, sliced thinly in half moons
3 Cloves garlic, crushed
1/2 Cup wine or stock
1 680 ml Jar strained tomatoes (passata)
1 Cup frozen peas
Handful each fresh basil and parsley (optional)
Salt
Pepper
1 500 g tube prepackaged polenta
– In a large sauce pot heat 1 tbsp of oil over high heat. When the oil is hot (it will ripple) add the chicken pieces in an even layer across the bottom of the pan; season with salt and pepper. After a few minutes turn the chicken and brown it on the other side; again season with salt and pepper.
– When the chicken is browned take it out of the pan and place it on a plate to rest.
– Add another tbsp of olive oil to the pot and when it is hot add the mushrooms; let the mushrooms brown for a few minutes and give off some liquid before you season with salt and pepper.
– After the mushrooms are browned and seasoned, remove them from the pot and place on a plate.
– Add another tbsp of olive oil and drop the heat on the pot to medium. Add the onion and season with salt and pepper. Let the onions sauté for a few minutes (about 5 to 7) then drop the heat to medium low and add the garlic, sauté for about 30 seconds (careful not to burn the garlic).
– Add the wine or stock, turn the heat to high and with a wooden spoon scrape the bottom of the pot to release any flavours (deglazing).
– After half of the liquid has reduced drop the heat to medium low and return the mushrooms and chicken to the pan (including the juices on the plates – tons of flavour).
– Add the tomatoes to the pot and season with salt and pepper.
– Drop the heat to low and let the sauce simmer for at least 20 minutes, up to an hour.
– Just as you are ready to turn off the heat on the tomato sauce add the peas, basil and parsley; season with salt and pepper.
Polenta:
– Heat a grill, grill pan or BBQ to high heat.
– Slice the polenta into 1/2 inch slices.
– Brush each slice with olive oil and season the oiled side with salt and pepper.
– Place oiled and seasoned side down on the grill and then oil and season the other side (the side facing up).
– Grill each side for about 3 or 4 minutes (you want to see grill lines on both sides)
– Serve with the chicken and tomato sauce on top of the polenta. A good serving is 3 slices of polenta per person.
Notes:
1. It is key to season at each step of this recipe.
2. You can use white or red wine in this recipe.
3. Chicken, vegetable, or beef stock would work well here; I would not recommend fish stock or water here.