Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken and vegetable polenta with artichoke hearts. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken and Vegetable Polenta with Artichoke Hearts is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken and Vegetable Polenta with Artichoke Hearts is something which I have loved my whole life.
Naturally, that brings us to today's recipes - Sautéed Chicken Breast with Lemon and Capers, paired with a Fresh Polenta with Grilled Tomatoes and Artichoke Hearts. To start things off, we begin by thinly slicing about two pounds of boneless chicken breast. Great recipe for Chicken and Vegetable Polenta with Artichoke Hearts.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Take 10 large chicken drumsticks
- Prepare 3 tbsp olive oil, extra virgin
- Get 2 large onions, sliced
- Take 2 large carrots, minced
- Get 2 large celery sticks, chopped
- Make ready 2 large jalapenos, sliced (optional)
- Take 1 tsp rosemary, ground
- Take 1 tsp bay leaf, ground
- Get 1 tsp fennel seeds
- Take 1 1/2 tbsp salt
- Get 2 cup polenta meal
- Prepare 8 cup water
- Get 1 can artichoke hearts
- Prepare 1/2 cup pecorino Romano cheese
Turn down to a simmer and simmer gently, (partially covered with a lid. Use more stock if needed, to achieve a very smooth and creamy polenta; takes just a couple of minutes. Keep warm over low heat while veggies roast. Add the chicken broth to the garlic and use a spatula or wooden spoon to scrape up the burned bits of chicken and/or garlic from the bottom of the pan into the broth.
Steps to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Season and roast the drumsticks at 375°F for about 30 minutes, but not pulling it out of the oven until the internal temperature reaches 165°F. Set aside to cool.
- Set three tablespoons olive oil in a large saucepan on low heat, and add the onions, carrots, celery, and let simmer with the rosemary, bay, fennel, and salt. Also toss in the jalapeno for some kick if you are so inclined. I know jalapenos aren't Italian, but I thought it lent some good flavor and punch. Red pepper flakes would be a decent alternative.
- Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes.
- In another 3 quart saucepan, heat the polenta on low while slowly adding the water. Only add a little water at a time, waiting until the last bit of water is fully absorbed before adding the next bit. Also add the drippings from the roast chicken.
- When the polenta and water is just about completely incorporated, add the artichoke hearts, and give it a few stirs. Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta.
- Mix the chicken and veggies into the polenta, add the cheese, stir to incorporate, and then spread evenly into an 18"x13" cake pan. Refrigerate for an hour or so to set.
- Heat individual slices, and serve warm.
To the broth, add the cream cheese and Parmesan. Stir them all together to create a creamy sauce, then stir in the artichoke hearts, spinach, and sundried tomatoes. Remove artichoke hearts from the marinade and place among the chicken cubes. Find recipes with artichoke hearts at Taste of Home! Our recipes include pictures, are easy to follow, and can be saved to your recipe box.
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