Braised Mediterranean Chicken With Polenta

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a Dutch oven to heat oil.
  • Season the chicken with the salt and pepper.
  • Brown chicken on all sides in batches (about 8 minutes per batch).
  • Drain the fat, but reserve 1 tablespoon and return the pot to heat.
  • Cook garlic, tomatoes and oregano about 30 seconds.
  • Add wine and scrape up the browned bits for 1 minute.
  • Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
  • Add the zucchini and season again with salt and pepper.
  • Cover and simmer for an additional 15 minutes before stirring in lemon juice.
  • Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.
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