Spinach-and-Chicken Ragout Over Polenta
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 4chicken legs
- 4chicken thighs
- 3large cloves garlic, peeled and minced
- 1large onion, peeled, halved and thinly sliced
- 12cups spinach leaves, washed and stemmed
- 128-ounce can plum tomatoes, drained and coarsely chopped
- 2green bell peppers, roasted, stemmed, cored and cut into -inch squares
- ½cup chicken broth, homemade or low-sodium canned
- 4cups water
- 4teaspoons salt
- 1cup cornmeal
- 1tablespoon red-wine vinegar
- Freshly ground pepper to taste
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Preparation
- Step 1
Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
- Step 2
When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
- Step 3
Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
- Step 4
Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.
Private Notes
Comments
Easy and flavorful. I didn't use green peppers and I upped the garlic a lot
2 bell peppers is a bit too much as it overwhelms other tastes. I suggest adding sliced olives, a bit of hot pepper flakes, a bit of balsamic vinegar....
I suggest putting peppers into the oil right after garlic, then onions, and then the rest. Sautéing peppers right after the garlic will fill your kitchen with an incredibly appetizing smell. This is actually a very good dish. Don't forget to salt and pepper the chicken before putting it in oil.
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