My Recipe Box

Rustic Chicken with Mushrooms & Gruyère Polenta

RATE IT

Serves four.

This is particularly good when made with legs and thighs, as the meat gets very tender.

For the polenta:
  • 1 Tbs. unsalted butter
  • 4 cups water
  • 1 tsp. salt
  • 1 cup medium-ground cornmeal
  • 1 Tbs. chopped fresh thyme
  • 1-1/2 cups grated Gruyère
For the chicken:
  • 2 Tbs. olive oil; more as needed
  • 8 bone-in chicken pieces (3 to 4 lb. total) or one 3-1/2 lb. chicken, cut into 8 pieces; if the breasts are large, halve them
  • 1 cup sliced yellow onion
  • 2 cloves garlic, minced
  • 1-1/2 cups sliced portabella mushrooms
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/3 cup dry white wine
  • 1-1/2 cups canned diced tomatoes, with their juices
  • 1/4 cup kalamata olives, pitted and halved
  • 1/2 cup homemade or good-quality low-salt canned chicken broth, if needed
  • 2 tsp. fresh thyme, minced
To make the polenta

Heat the oven to 350°F. Coat an 8x8-inch baking dish with the butter. In a medium saucepan, bring the water and the 1 tsp. salt to a boil and slowly whisk in the cornmeal until the mixture is smooth. Reduce the heat to a simmer and continue stirring with a wooden spoon until the mixture is thick, about 10 min. Take the pan off the heat and stir in the thyme and Gruyère. Pour the polenta into the baking dish and bake for 45 min., stirring every 10 min. or so. Meanwhile, make the chicken. (If the polenta is done before the chicken, cover with foil and stir occasionally to keep a crust from forming.)

To make the chicken

Heat the olive oil in a large sauté pan over medium-high heat, but don't let it smoke. Add as many of the chicken pieces, skin side down, as will fit without crowding and brown all sides well, 3 to 4 min. per side. Transfer to a plate, add more olive oil if needed, and brown the remaining chicken. Transfer to the plate. Reduce the heat to medium, add the onion, and sauté until translucent, about 4 min. Add the garlic and cook another 2 min. If the pan is dry, add 1 Tbs. oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 min. Add the salt and pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 min. Add the tomatoes and olives and reduce the heat. Simmer the chicken, turning occasionally, until it's completely cooked and very tender, 30 to 40 min. Check the pan frequently and add broth as needed if the pan becomes too dry. Add 1 tsp. of the thyme to the pan.

Serve the chicken over the polenta, with some of the sauce and the remaining thyme sprinkled on top.

nutrition information (per serving):
Size : per serving with skin; Calories (kcal): 860; Fat (g): 48; Fat Calories (kcal): 430; Saturated Fat (g): 18; Protein (g): 62; Monounsaturated Fat (g): 21; Carbohydrates (g): 40; Polyunsaturated Fat (g): 7; Sodium (mg): 1830; Cholesterol (mg): 230; Fiber (g): 3;

Photo: Scott Phillips

Superb recipe! I made it for a large crowd of 25, using chicken thighs and drumsticks, and got rave reviews. I rarely make soft polenta, preferring to make it ahead, cut in slices and brown it, but this was a delicious change

This dish was full of flavour, I am making this again tonight.

Any recipe that my whole family eats happily gets 5 stars from me! :) I used chicken leg quarters that I butchered into thigh and legs (reserving the back trimmings for stock) and also used my dutch oven - I will definitely make this again!

I have made this twice now and it was a hit both times. I made it with 4 pounds of legs and thighs in my dutch oven. I did double the sauce which was more than enough and so yummy. The polenta is very straight forward and delicious.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More