Rustic Chicken With Mushrooms & Gruyère Polenta

"By John Anderson, Whitney Anderson, from Fine Cooking #49."
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • 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 teaspoons 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 minute 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 minute 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 minute 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 minute Add the garlic and cook another 2 minute 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 minute 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 minute 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 minute Check the pan frequently and add broth as needed if the pan becomes too dry. Add 1 teaspoons of the thyme to the pan.
  • Serve the chicken over the polenta, with some of the sauce and the remaining thyme sprinkled on top.

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Reviews

  1. Very good!
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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