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Graham Kerr's Braised Chicken
with Pepper Sauce and Cheese Polenta

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Graham Kerr’s Braised Chicken
with Pepper Sauce and Cheese Polenta
Cooking Light Archives

Serves 4

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 9-inch-square
baking pan coated with cooking spray. Press plastic wrap over surface
of 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.
Remove chicken from pan with slotted spoon; set aside and keep
it warm.
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
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 four 4-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
one chicken leg quarter and 2 polenta triangles on each of 4 plates;
spoon 1/2 cup sauce over each serving.

Cheese Polenta:

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:
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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
Chicken Legs Puttanesca
Leek-stuffed Chicken Breasts with
Red Bell Pepper Sauce

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