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Graham Kerrs Braised Chicken
with Pepper Sauce
and Cheese Polenta
Cooking Light Archives
Cheese Polenta (recipe follows)
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 chicken broth
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
2 bay leaves
2 tablespoons tomato paste
4 canned anchovy fillets, finely chopped,
or 2 teaspoons anchovy paste
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon grated lemon zest
Prepare Cheese Polenta and spread it in the bottom of a
baking pan coated with cooking spray. Press plastic wrap over surface
polenta and chill for 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,
cook 3 minutes on
each side or until browned. Remove chicken from
pan; set aside. Add onion and garlic.
Sauté 2 minutes. Add bell pepper,
broth, wine, rosemary and bay leaf. Stir to deglaze
pan. Stir in tomato
paste and anchovies. Return chicken to pan; bring to boil.
Bake the chicken mixture 45 minutes at 350 degrees F. or until done.
chicken from pan with slotted spoon; set aside and keep
Combine cornstarch and water in a small bowl; stir well. Add
cornstarch mixture and lemon zest to pan. Bring mixture to a boil and cook 1 minute
until thickened, stirring constantly. Discard bay leaves. Return chicken
to pan and cook
an additional 4 minutes or until thoroughly heated.
Cut polenta into four 4-inch squares. Cut each square diagonally
into 2 triangles. Place polenta triangles on a broiler pan coated with cooking
broil 3 minutes on each side or until lightly browned. Arrange
one chicken leg quarter and
2 polenta triangles on each of 4 plates;
spoon 1/2 cup sauce over each serving.
Place 1 1/4 cups cornmeal and 1/2 teaspoon salt in a large saucepan.
Gradually add 4 cups water [or fat-free chicken broth], stirring con-
stantly with a wire whisk. Bring to a boil and
reduce heat to medium.
Cook, uncovered, 15 minutes, stirring frequently. Remove from heat
and stir in 1/2 cup (2 ounces) Gorgonzola cheese.
Featured Archive Recipes:
Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers
Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots
Braised Chicken Breasts with
Lemons and Olives
Chicken Breasts Stuffed with Sun-dried
Tomatoes, Feta, Olives and Pine Nuts
Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce
Index - Poultry Recipe
Index - Main Dish Recipe
Recipe Archives Index