BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
- Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
- Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
- Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
- Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.
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[email protected]This dish is a great comfort food! The chicken is so moist and flavorful, and the polenta is so creamy and cheesy.
Fix It
[email protected]This dish is a great way to impress your guests! The chicken is so tender and juicy, and the polenta is so creamy and cheesy.
Tahreem Zubair
[email protected]I've made this dish several times and it's always a hit! The chicken is so moist and flavorful, and the polenta is always creamy and cheesy.
Binita khatri
[email protected]This is one of my favorite recipes! The chicken is always cooked perfectly and the polenta is so creamy and cheesy.
Feroz Khan
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the chicken, polenta, and sautéed greens.
Ganga Chhetri
[email protected]This dish was a little bit time-consuming to make, but it was worth it! The chicken was so moist and flavorful, and the polenta was creamy and cheesy. The sautéed greens were a great addition and added a nice touch of color to the plate.
Rohan Thami
[email protected]I'm not a big fan of polenta, but this recipe changed my mind! The polenta was creamy and cheesy, and it paired perfectly with the chicken and sautéed greens.
Abdi Husen
[email protected]This recipe was easy to follow and the results were amazing! The chicken was tender and juicy, and the polenta was creamy and cheesy. The sautéed greens were a great addition and added a nice touch of color to the plate.
Mukona Mohope
[email protected]I made this dish last night and it was a hit with my family! The chicken was cooked perfectly and the polenta was creamy and delicious. The sautéed greens were a great addition and added a nice touch of flavor.
Manuel Colin
[email protected]This dish was absolutely delicious! The chicken was so moist and flavorful, and the polenta was creamy and cheesy. The sautéed greens were a great addition, and they added a nice touch of color to the plate.