STREAMING NOW: The Layover

Braised Mediterranean Chicken With Polenta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An everyday, one dish meal. You can make the polenta more flavorful by using chicken broth and grated parmesan (about 1/3 cup) instead of water.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a Dutch oven to heat oil.
  2. Season the chicken with the salt and pepper.
  3. Brown chicken on all sides in batches (about 8 minutes per batch).
  4. Drain the fat, but reserve 1 tablespoon and return the pot to heat.
  5. Cook garlic, tomatoes and oregano about 30 seconds.
  6. Add wine and scrape up the browned bits for 1 minute.
  7. Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
  8. Add the zucchini and season again with salt and pepper.
  9. Cover and simmer for an additional 15 minutes before stirring in lemon juice.
  10. Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: