Sunday, February 26, 2012
Chicken breast, thigh/leg with bone in (I used 8 chicken thighs for this recipe)
Salt and pepper
1 teaspoon poultry seasoning
2 tbsp. olive oil
1 slice of pancetta or bacon chopped (optional)
1/2 med. red onion, chopped
1 clove of garlic, finely chopped
2 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tsp. Worcestershire sauce
1/2 cup tomato sauce
1 cup chicken stock
1/2 cup milk
1/3 cup quick cooking polenta
1 tbsp. butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
A few basil leaves, torn
Preheat oven to 400 degrees. Place a baking sheet in the oven to heat.
Season the chicken liberally with salt and pepper and poultry seasoning. Heat 1 tbsp. olive oil in skillet and brown the chicken for a few minutes on each side ( I cooked a little longer) and transfer to heated baking sheet and place in oven, Roast the chicken for 15 minutes or until the juices run clear.
Meanwhile, add remaining 1 tbsp olive oil ( I didn't add, removed the grease from pan until 1 tbsp. was left) and add pancetta or bacon and cook until crisp. Add onion and garlic to pan and cook for 5 minutes. Add the vinegar, brown sugar, Worcestershire, tomato sauce and 1/2 cup of chicken stock and simmer on low heat for at least 5 minutes.
Bring remaining 1/2 cup chicken stock and the milk to a boil in a sauce pot and whisk in polenta and season with salt and pepper and cook whisking for 2 to 3 minutes, until it thickens. Sir in butter and cheese and remove from heat.
Serve the chicken over the polenta, topped with the barbecue sauce and basil.
Note--May want to double the polenta - 4 servings.