Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken and vegetable polenta with artichoke hearts. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Chicken and Vegetable Polenta with Artichoke Hearts. Creamy polenta mixing with the natural fats of roasted chicken, highlighting a medley of lightly fried vegetables and pecorino Romano cheese. It is a definite go-to after a bad day.
Chicken and Vegetable Polenta with Artichoke Hearts is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Chicken and Vegetable Polenta with Artichoke Hearts is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Prepare 10 large chicken drumsticks
- Make ready 3 tbsp olive oil, extra virgin
- Get 2 large onions, sliced
- Get 2 large carrots, minced
- Make ready 2 large celery sticks, chopped
- Take 2 large jalapenos, sliced (optional)
- Get 1 tsp rosemary, ground
- Prepare 1 tsp bay leaf, ground
- Prepare 1 tsp fennel seeds
- Get 1 1/2 tbsp salt
- Take 2 cup polenta meal
- Make ready 8 cup water
- Take 1 can artichoke hearts
- Prepare 1/2 cup pecorino Romano cheese
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Shake off any excess and set aside. This delicious one pot meal comes together quickly, combines rustic flavors of artichoke hearts tomatoes, chicken, and shredded cheese- A truly tasty chicken dinner with a twist your family will love!
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.
Go-Go Goji Berry Smoothie Reboot with Joe. avocado, flaxseed, ice cubes, raspberries, chia seeds, coconut water and. Piccata refers to a type of Italian dish where thin pieces of meat are coated in flour and sautéed in butter and oil. This updated version is made with savory artichoke hearts. For extra vegetables, add a few handfuls of fresh spinach along with the capers. Serve this dish over a plate of orzo for soaking up the delicious sauce.
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