Capri Chicken Polenta
Sautéed, lemon-pepper chicken thighs served atop vegetable-laden polenta with Monterey Jack cheese.
8 chicken thighs
1 tablespoon lemon-pepper seasoning
1 tablespoon olive oil
2 3/4 cups water
1 cup cornmeal
1 cup clear chicken broth
1 teaspoon salt
1/2 cup thinly sliced green bell pepper
1/2 cup finely chopped parsley
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (7-ounce) jar roasted sweet red pepper, drained and sliced
1 (4-ounce) jar sliced mushrooms, drained
1/2 cup sliced water chestnuts, drained
1/2 cup grated Monterey Jack cheese
- Starting at top center of chicken thigh, loosen skin, leaving outer sides of skin intact. Sprinkle lemon-pepper seasoning on each thigh between skin and meat.
- In large nonstick skillet, place oil and heat to medium temperature. Add chicken, skin side down, and cook, turning once, about 10 minutes on each side or until fork can be inserted in chicken with ease. Remove chicken to a plate and keep warm.
- Pour off all but 1 tablespoon of pan drippings. Discard. Set skillet aside.
- In medium saucepan, bring water to a boil.
- In small bowl, mix together cornmeal, broth and salt. Slowly add mixture to boiling water, stirring constantly, until mixture returns to a boil. Reduce to low heat, cover and cook, stirring occasionally, about 10 minutes.
- In reserved skillet, place green pepper, celery and onion. Sauté about 5 minutes, but do not brown. With slotted spoon, remove vegetables and add to polenta. Add roasted pepper, mushrooms and water chestnuts. Stir to mix.
- In 9-inch quiche dish, place polenta mixture.
- Remove skin from chicken and discard. Place chicken on top of polenta in ring around outer edge. Sprinkle with cheese and place in oven; Broil just until cheese melts. Sprinkle with parsley.
Makes 8 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.