Creole Chicken with Polenta

  • Yield: 4 servings


8-- skinless chicken thighs
2teaspoons Creole seasoning
1/2teaspoon garlic salt
1/4teaspoon black pepper
2tablespoons olive oil
2-- onions, chopped
2-- carrots, peeled, diced
1-- serrano chili, chopped
5cloves garlic, minced
1cup dry red wine
1can (28 ounce ) crushed tomatoes
1can (14 oz.) chicken broth
2teaspoons chopped fresh thyme
1teaspoon chopped fresh rosemary
1teaspoon grated lemon peel
3 1/2cups water
1cup corn meal
1/2teaspoon salt
1/2cup cream
1/2cup grated Romano cheese
2tablespoons butter
Garnish: Rosemary and thyme sprigs


Wash chicken thighs and pat dry. In a small dish blend Creole seasoning, garlic salt and black pepper. Sprinkle this mixture over both sides of chicken. Heat oil in a Dutch oven over medium-high heat. Add chicken pieces in batches and brown all over. Remove chicken to a plate. Add onions, carrots, serrano chili and garlic to pot. Cook until vegetables are softened. Stir in wine, crushed tomatoes, chicken broth, thyme, rosemary and lemon peel. Bring to a boil. Return chicken to pot and simmer with lid askew for 1 hour.

Meanwhile, make polenta. In a 2 quart saucepan stir together the water, cornmeal and 1/2 teaspoon salt until smooth. Bring to a boil, stirring constantly until mixture is thickened. Continue cooking and stirring until polenta is cooked through, about 5-6 minutes. Stir in cream, Romano cheese and butter, stirring until incorporated. Place lid on pan and keep warm until ready to serve.

To serve: spoon about 1/2 cup polenta onto each of 4 plates. Top polenta with 2 chicken thighs and sauce. Garnish with rosemary and thyme. Pass remaining sauce separately. Serves 4.