CHICKEN WITH PORCINI GRAVY AND POLENTA
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
- Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
- Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
- Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.
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Usman Haris
[email protected]I'm always looking for new chicken recipes. This one looks like a winner.
Shezi x147
[email protected]This dish looks amazing. I'm going to make it for my next dinner party.
Sofia Soo
[email protected]Thanks for sharing this recipe! I'm excited to try it.
Allison Meadows
[email protected]This recipe is a keeper. I'll definitely be making it again.
Ramiro AVILES
[email protected]I can't wait to try this recipe. It looks delicious.
Jshbs Shs
[email protected]This is one of my favorite recipes. I make it all the time.
K Mohamed
[email protected]I served this dish with roasted vegetables and it was a perfect meal.
Umer Huzaifa
[email protected]I added some chopped mushrooms to the gravy and it gave it a really nice earthy flavor.
Alena Stotts
[email protected]I substituted vegetable broth for the chicken broth and it turned out great.
James Onesmus
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Krishna maya Dahal
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Yaya khan
[email protected]I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions were clear and easy to follow.
frank raj
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the chicken and the gravy.
Zee King
[email protected]This dish was a bit time-consuming to make, but it was totally worth it. The flavors were amazing, and my family loved it.
LISA GAMBLE
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of polenta, but I'm so glad I did! The polenta was actually really good, and it paired perfectly with the chicken and gravy.
Ahmed Omar
[email protected]This chicken with porcini gravy and polenta was an absolute delight! The chicken was tender and juicy, the gravy was rich and flavorful, and the polenta was creamy and smooth. I will definitely be making this dish again.