Chicken under a brick with polenta
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 25 G., saturated fats 6 G., proteins 57 G., carbohydrates 36 G., fiber 2 G., cholesterol 180 mg, sodium 610 mg, sugar 1 G.
Calories 620, total fat 25 G., saturated fats 6 G., proteins 57 G., carbohydrates 36 G., fiber 2 G., cholesterol 180 mg, sodium 610 mg, sugar 1 G.
Chicken pressed with a brick during frying is juicier and develops an even, crispy crust. Fry chicken breasts this way, or if you don't have a brick, use a heavy cast-iron skillet or Dutch oven, covered with foil. Since this frying method originated in Tuscany and is typical of Italian cuisine, serve the chicken with a side dish in the Italian style: polenta and fresh arugula, drizzled with a sauce made from the pan juices. To make the polenta creamy and gooey, stir in butter and plenty of grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (about 220g each)
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1 teaspoon chopped fresh rosemary
- A pinch of red pepper flakes
- 1/3 cup dry white wine
- 1 cup lightly salted chicken broth
- 1 cup quick-cooking polenta
- 1/3 tbsp. grated parmesan
- 1 tbsp unsalted butter
- 4 cups small arugula (about 100 g)
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Recipes with similar ingredients: chicken breasts, polenta, Parmesan cheese, arugula, white wine, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- Invert a large cast-iron skillet and line the bottom with foil; set aside. In a large bowl, combine the chicken with 1 tablespoon olive oil, garlic, rosemary, red pepper flakes, 1/2 tablespoon salt, and freshly ground black pepper to taste. Let sit for 10 minutes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and place the foil-lined skillet on top. Cook until the chicken is browned on the bottom, 6-8 minutes, then flip. Carefully wrap the skillet in a clean sheet of foil and place it on top of the chicken. Cook until the chicken is cooked through, about 7 minutes more. Transfer to a cutting board and let rest for 5 minutes, then slice.
- Meanwhile, pour the wine into the same pan where you fried the chicken and cook over medium heat until the liquid has reduced by three-quarters, 1-2 minutes. Add the chicken broth and simmer until the liquid has reduced to about 1/2 cup, about 3 minutes more.
- In a medium saucepan, bring 4 cups of salted water to a boil. Stir in the polenta. Cook, stirring, until tender, about 5 minutes. Remove from heat and stir in the cheese and butter until smooth. Season with salt and pepper to taste.
- Toss the arugula with the remaining 1 tablespoon of olive oil. Divide the polenta among plates. Top with the chicken, sauce, and arugula.
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