Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken and vegetable polenta with artichoke hearts. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken and Vegetable Polenta with Artichoke Hearts is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken and Vegetable Polenta with Artichoke Hearts is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Make ready 10 large chicken drumsticks
- Take 3 tbsp olive oil, extra virgin
- Get 2 large onions, sliced
- Take 2 large carrots, minced
- Make ready 2 large celery sticks, chopped
- Make ready 2 large jalapenos, sliced (optional)
- Get 1 tsp rosemary, ground
- Prepare 1 tsp bay leaf, ground
- Make ready 1 tsp fennel seeds
- Prepare 1 1/2 tbsp salt
- Prepare 2 cup polenta meal
- Prepare 8 cup water
- Get 1 can artichoke hearts
- Prepare 1/2 cup pecorino Romano cheese
Steps to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Season and roast the drumsticks at 375°F for about 30 minutes, but not pulling it out of the oven until the internal temperature reaches 165°F. Set aside to cool.
- Set three tablespoons olive oil in a large saucepan on low heat, and add the onions, carrots, celery, and let simmer with the rosemary, bay, fennel, and salt. Also toss in the jalapeno for some kick if you are so inclined. I know jalapenos aren't Italian, but I thought it lent some good flavor and punch. Red pepper flakes would be a decent alternative.
- Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes.
- In another 3 quart saucepan, heat the polenta on low while slowly adding the water. Only add a little water at a time, waiting until the last bit of water is fully absorbed before adding the next bit. Also add the drippings from the roast chicken.
- When the polenta and water is just about completely incorporated, add the artichoke hearts, and give it a few stirs. Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta.
- Mix the chicken and veggies into the polenta, add the cheese, stir to incorporate, and then spread evenly into an 18"x13" cake pan. Refrigerate for an hour or so to set.
- Heat individual slices, and serve warm.
So that’s going to wrap it up for this exceptional food chicken and vegetable polenta with artichoke hearts recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
