Recipe of the Month
Braised Chicken with Red Pepper Sauce and Soft Polenta

For Polenta

  • 6 cups low sodium chicken broth divided between the sauce & polenta
  • 1 cup polenta or cornmeal
  • 2 ounces gorgonzola cheese or other soft cheese
  • 1/2 Tablespoon parsley sprig -- chopped
  • 1/4 cup red bell pepper -- chopped
  • Salt & Pepper to Taste

For Red Pepper Sauce Chicken

  • 4 whole Chicken Legs -- Separated
  • 1 Tablespoon Olive Oil
  • 1 Cup Onion -- Chopped
  • 2 cloves garlic -- minced
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Fresh Rosemary -- Chopped fine
  • 1 teaspoon anchovy paste (optional but a flavor mistake to remove)
  • 1/2 cup dry Vermouth
  • 2 Tablespoons Corn Starch
  • 2 Tablespoons Water
  • 1/2 teaspoon lemon zest -- finely chopped

In a large deep skillet/chicken flyer, heat the oil and brown the chicken
on both sides, cook off as much fat as possible. Remove the chicken from
the pan after browning.

Pour off the fat but leave the brown bits. Add the onions and garlic an
cook until soft and lightly brown.

Stir in the tomato paste and cook until darkened. Add the peppers,
rosemary, bay leaves, and wine, deglazing the pan.

Remove the skin and visible fat from the chicken

Add the anchovies, 2 cups chicken stock and the chicken
Cover and simmer for 30 -35 minutes until an instant read thermometer
reads 165F

For the Polenta

Bring 4 cups low sodium chicken broth to a boil. Add the polenta with
rapid stirring, avoiding lump formation

Continue to cook and stir on simmer until the stock is absorbed and the
mixture is thick

Stir in the cheese and red peppers, adjust the salt & pepper - Keep
covered until chicken is ready if polenta gets too thick, stirs move stock
or water

To Finish the dish

Remove the chicken to a plate. You can remove the chicken from the bone
or serve it on the bone.

Bring the sauce to a boil. Stir the Corn starch into the water- mix the
slurry into the sauce until thickened. Return to a simmer. Stir the lemon
zest into the sauce.

Return the chicken to the pan and heat through
Serve a whole leg with the polenta and sauce

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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