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Chicken with Garlic, Tomato Sauce, and Polenta

By: Ramona from Ramona Cuisine
Chicken with Garlic Tomato Sauce and Polenta

"A colourful and delicious chicken with garlic, tomato sauce and polenta dish using chicken legs some root vegetables in a tomato sauce and the polenta, ingredients that go so well together , a fabulous marriage that will impress anyone's taste buds. If you wish your polenta to be creamier you may substitute the water for milk and even add a dash of butter or a splash of cream towards the end of cooking. Polenta can also be cooked with vegetable or chicken stock for a savoury flavour. You could add grated cheese and some thyme, basil or any herbs that you may like."

NotesI generally cook all three dishes simultaneously so they all come out ready at once. If you wish to serve them hot. They can be cooked separately, one by one, leaving the polenta to cook last so this is served hot. Reheat the others or keep in a warm oven ready for serving.

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Serves4

Preparation Time10 min

Cooking Time40 min

Cooking MethodPressure Cooker

Ingredients

  • 4 chicken legs
  • 4 clove garlic
  • pinch 1 pinch salt
  • 1 black pepper
  • 2 onions
  • 2 carrots
  • 1 parsnip
  • 3 tablespoon fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 glass white wine
  • 2 tablespoon tomato paste
  • 1 liter water
  • 240 gram cornmeal
  • 2 tablespoon rosemary
  • 1/2 teaspoon salt
  • 4 tablespoon creme fraiche to serve

Instructions

  1. Cook (covered) the chicken legs thoroughly into a frying pan or a skillet. Add salt and pepper to taste. Drizzle some water from time to time and when the chicken is almost cooked add half a glass of white wine and one or two crushed and finely chopped garlic cloves. Reduce all juices until it begins to sizzle. Brown slightly on both sides. Set aside. This should take about 20-25 min (depending on the legs size).

  2. While chicken is cooking, cut the onions into halves and then make it rings, strips, however you like. I cut them into half rings by cutting the onion into two and then slice it. Cook in a pan with a little salt and pepper for about 5-7 min over medium heat. Drizzle some water from time to time so this remains nice and soft rather than caramelise.

  3. Add the carrot, parsnip, 1 bay leaf, white wine and cook (covered) for a further 5 minutes.

  4. Add the tomato paste and a drizzle of water if needed. Cook for another 5 minutes.

  5. Season to taste with salt and pepper.

  6. Add 1 l water to a larger saucepan. Add a teaspoon of salt and the dry or fresh rosemary. Bring to boil. Allow the water and herbs to boil for 1 minute then remove the rosemary needles. I usually use a sprig as it gets easier to remove.

  7. Add the cornmeal with one hand while whisking with the other. Whisk continuously for a minute to avoid any lumps formation.

  8. Cook for 20-25 minutes stirring every now and then. It will form a crust, do not worry that’s how it should do.

  9. When ready simply dish out on plates with the help of a serving spoon.

  10. Dish out the chicken along with the tomato sauce and serve with a dollop of creme fraiche.

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