Braised Chicken With Pepper Sauce And Cheese Polenta
- Vegetable cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 small chicken leg quarters (about 2 pounds), skinned
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 1 cup diced red bell pepper
- 1 cup low-salt chicken broth
- 1/2 cup dry white wine or nonalcoholic wine
- 2 teaspoons chopped fresh rosemary
- 2 bay leaves
- 2 tablespoons no-salt-added tomato paste
- 4 canned anchovy fillets, finely chopped, or 2 teaspoons anchovy paste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon grated lemon rind
- Prepare Cheese Polenta, and spread in bottom of a 9-inch square baking pan coated with cooking spray. Press plastic wrap over surface of polenta, and chill 2 hours or until firm.
- Sprinkle salt and pepper over chicken. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion and garlic; 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 350u0b0 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.
- Arrange 1 chicken leg quarter and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.
- Lower-Fat Version: Omit Gorgonzola cheese from the polenta, and add 1/4 teaspoon salt.
- Substitute 4 (6-ounce) skinned, boned chicken breast halves for the leg quarters. Bake per recipe.
- Calories 334 (14% from fat); Protein 9g; Fat 1g; (sat 8, mono 6g, ploy 2g); Carb 2g; Fiber 7g; Chol 66mg; Iron 3mg; Sodium 1044mg; Calc 38mg
vegetable cooking spray, salt, pepper, chicken, olive oil, onion, garlic, red bell pepper, lowsalt, white wine, fresh rosemary, bay leaves, nosalt, anchovy, cornstarch, water, lemon rind
Taken from www.myrecipes.com/recipe/braised-chicken-with-pepper-sauce-cheese-polenta (may not work)