Recipe of Homemade Chicken and Vegetable Polenta with Artichoke Hearts

Hello everybody, it’s Louise, welcome to our recipe page. 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. This time, I am going to make it a little bit tasty. This will be really delicious.

Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta. Refrigerate for an hour or so to set. Heat individual slices, and serve warm. 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.

Chicken and Vegetable Polenta with Artichoke Hearts is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Chicken and Vegetable Polenta with Artichoke Hearts is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:

1. Prepare 10 large chicken drumsticks
2. Prepare 3 tbsp olive oil, extra virgin
3. Make ready 2 large onions, sliced
4. Get 2 large carrots, minced
5. Prepare 2 large celery sticks, chopped
6. Get 2 large jalapenos, sliced (optional)
7. Prepare 1 tsp rosemary, ground
8. Take 1 tsp bay leaf, ground
9. Take 1 tsp fennel seeds
10. Take 1 1/2 tbsp salt
11. Make ready 2 cup polenta meal
12. Prepare 8 cup water
13. Prepare 1 can artichoke hearts
14. Get 1/2 cup pecorino Romano cheese

Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer). 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. In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil.

Instructions to make Chicken and Vegetable Polenta with Artichoke Hearts:

1. 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.
2. 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.
3. Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes.
4. 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.
5. 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.
6. 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.
7. Heat individual slices, and serve warm.

Place chicken in a greased baking dish, and cover evenly with artichoke mixture. In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil. Artichoke Chicken Breasts in a lemony, garlicky parmesan cream sauce with artichokes, red peppers, and parsley. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Pour the polenta into the baking dish.

So that is going to wrap it up with this special food chicken and vegetable polenta with artichoke hearts recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!