Polenta with chicken braised in wine
Votes: 6
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Polenta with chicken braised in wine - a detailed recipe.
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:
- 450 g of skinless, boneless chicken thighs, cut into pieces (remove fat)
- 225 g sliced Spanish chorizo sausage
- 1 cup white or red Rioja wine
- 1 can (800 g) of stewed tomatoes (drain some of the juice)
- 1 tbsp. l. olive oil
- Salt and ground black pepper
- 1.5 tsp paprika
- 1 large onion, quartered and thinly sliced
- 4 chopped cloves of garlic
- 3 cups chicken broth
- 1/2 cup coarsely chopped fresh parsley
- 1/2 cup sliced piquillo pepper or chopped pimento pepper
- 1 tbsp. polenta fast food
- 2 tbsp (30 g) butter
- 1 tbsp. grated Manchego cheese
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Cooking the dish according to the recipe:
- Heat olive oil in a cast iron skillet or large skillet over medium heat. Season the chicken thighs with salt and pepper to taste and paprika.
Fry the chicken for a couple of minutes on each side, then add chorizo and sauté for a couple more minutes. Add the onion and garlic and cook for another 5 minutes. Pour in the wine to deglaze the pan, then add the tomatoes, peppers, and parsley. Reduce the heat to maintain a gentle simmer. - In a medium saucepan, bring the broth to a boil over high heat. Slowly pour in the polenta and stir until thickened, about 2-3 minutes. Add the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Top the polenta bowls with the braised chicken and serve.
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