Chicken coated in savory tomato sauce meets creamy, cheesy polenta for a cozy, rustic Italian classic.
Ingredients
- 1 ½ lbs chicken leg quarters (about 2 leg quarters)
- 4 tbsp olive oil, divided
- 2 tbsp all-purpose flour
- ½ yellow onion, chopped
- 1 red bell pepper, seeded and thinly sliced
- ½ (10 oz) pkg mushrooms, sliced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups water
- 1 cup corn meal
- ½ cup shredded mozzarella cheese
Steps
- Preheat oven to 375°F. On a cutting board, place chicken skin-side down. Using a sharp knife, cut through the joint, separating the drumstick from the thigh.
- In a large Dutch oven, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and dust with flour. Add chicken to pot and cook until browned, 4 to 5 minutes per side. Transfer to a plate.
- To Dutch oven, add 1 tablespoon oil, onion, bell pepper and mushrooms. Cook until onion is softened, 6 to 8 minutes. Stir in garlic and cook 1 minute, stirring constantly. Stir in crushed tomatoes.
- Return chicken to pot and heat mixture to a boil. Cover with lid and transfer to oven. Cook until chicken reaches an internal temperature of 165° F, 30 to 35 minutes. Season sauce with salt and pepper.
- Meanwhile, in a medium pot, bring water to a boil over high. Season with salt. Slowly whisk in corn meal. Reduce to low and continue whisking until thickened, 15 minutes. Remove from heat and whisk in remaining 2 tablespoons oil and cheese. Cover and let stand 5 minutes. Season with salt and pepper and serve with chicken.
Tips
Polenta will thicken as it sits. You can reheat by whisking in more water or olive oil to make it smooth and creamy again.
This recipe is
- Nut-free
- Egg-free
Tags
- family dinner
- Comfort Food
- Hearty