Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken and vegetable polenta with artichoke hearts. One of my favorites food recipes. For mine, I will 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 favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Chicken and Vegetable Polenta with Artichoke Hearts is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:
- Get 10 large chicken drumsticks
- Get 3 tbsp olive oil, extra virgin
- Prepare 2 large onions, sliced
- Take 2 large carrots, minced
- Prepare 2 large celery sticks, chopped
- Make ready 2 large jalapenos, sliced (optional)
- Get 1 tsp rosemary, ground
- Prepare 1 tsp bay leaf, ground
- Take 1 tsp fennel seeds
- Get 1 1/2 tbsp salt
- Get 2 cup polenta meal
- Get 8 cup water
- Take 1 can artichoke hearts
- Make ready 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 is going to wrap this up with this exceptional food chicken and vegetable polenta with artichoke hearts recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
