Drunken Chicken with Olives and Polenta
I have enjoyed several versions of this fragrant Mexican stew and particularly like this one, developed specifically to go with polenta.
- 3 tablespoons olive oil
- 8 chicken thighs (see Note below)
- 2 yellow onions, peeled and cut in 1/4-inch rounds
- 6 garlic cloves, sliced thin
- 3 or 4 serrano or jalapeño peppers, sliced in small rounds
- 1 teaspoon toasted cumin seed
- 1- 1/2 inch stick of cinnamon
- 1/2 teaspoon whole black pepper corns
- 6 allspice berries
- 3/4 cup medium dry sherry
- 4 ounces salt-cured black olives
- kosher salt
- Soft Polenta, seasoned with olives and herbs (see Note below)
- 2 tablespoons minced fresh cilantro
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.
- About Polenta
- The Basics of Polenta Cookery
- Polenta Before Corn
- Polenta Power
- About the Author: Michele Anna Jordan
Making Soft Polenta
Polenta Recipes (by Michele Anna Jordan)
- Soft Polenta with Walnuts and Gorgonzola
- Drunken Chicken with Olives and Polenta
- Pear Tart with a Polenta Crust
- Polenta Souffle with Chevre Cream
Additional Polenta Recipes
- Cornmeal Bread (Polenta)
- Olive Paste Polenta
- Polenta Lasagne with Spinach, Zucchini, Herbs, and Fontina
- Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons
- Stir-Grilled Root Vegetables with Asiago Polenta
- Polenta with Fontina Cheese and Marinated Tomatoes
- Polenta "Lasagne" with Smoked Mozzarella
- Creamy Polenta with Wild Mushrooms
- Martha Stewart's Polenta Stuffed Mushrooms
- Polenta Cake with Lemon and Raspberries
- Polenta with Skewered Meats Polenta con Osei
- Cicchetti Polenta with Onions and Sausage
- Polenta with Smoked Kangaroo and Parmesan
- Pork Tenderloin with Shiitake Mushrooms and Simple Polenta
This Archived Page created between 1994 and 2001. Modified August 2007