I have enjoyed several versions of this fragrant Mexican stew and particularly like this one, developed specifically to go with polenta.
Place the olive oil in a heavy, oven-proof skillet large enough to hold the chicken in a single layer, and set it over medium heat. Brown the chicken on both sides and transfer it to a plate. Add the onions and sauté for 10 minutes. Add the garlic and peppers and sauté for an additional 2 minutes. Add the spices, sherry, and olives and season with kosher salt. Cover with a tight-fitting lid and place in a 325 degree F oven for 45 minutes, until the chicken is very tender. Remove from the oven and serve with Chile and Cilantro polenta or olive polenta.
Note: I prefer both the flavor and texture of chicken thighs, and use them wherever I can. However, any part of the chicken—legs, breast, or even a whole chicken cut into pieces—can be used in this recipe.
Note: Toss together 3/4 cup pitted sliced olives (for best results use a combination of Nicoise, Picholine, and Kalamata olives), 1 teaspoon minced fresh basil, and 1 teaspoon minced fresh oregano. Add to the polenta with the pepper, butter, and cheese.
by Michele Anna Jordan
Copyright © 1997 Michele Anna Jordan.
Reprinted by permission.
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2018,