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    You are in: Home / Recipes / Chicken and Andouille Stew over Soft Polenta (Grits) Recipe
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    Chicken and Andouille Stew over Soft Polenta (Grits)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    gailanng's Note:

    Can serve over rice. From My Gourmet Collection website.

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    Units: US | Metric

    Creamy Soft Polenta


    1. 1
      Season the chicken with salt and pepper and dredge lightly in flour. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 2 minutes until soft. Add the chicken and continue cooking until lightly golden on all sides.
    2. 2
      Add the andouille and continue cooking, stirring frequently, until it has rendered a little of its fat. Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom of the pan and simmer until the liquid begins to thicken, about 2 minutes.
    3. 3
      Add the bell pepper and tomatoes. Season to taste with salt and pepper and continue cooking, stirring occasionally, for 5 minutes, or until the chicken and sausages are cooked through. Add the green onions and simmer for an additional minute, then add the parsley. Remove from the heat and serve immediately over soft polenta.

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    Nutritional Facts for Chicken and Andouille Stew over Soft Polenta (Grits)

    Serving Size: 1 (605 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 733.1
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 17.9 g
    Cholesterol 154.2 mg
    Sodium 1720.5 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 4.8 g
    Sugars 5.3 g
    Protein 41.8 g

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