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Practical Method to Cooking Yummy Chicken and Vegetable Polenta with Artichoke Hearts

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Chicken and Vegetable Polenta with Artichoke Hearts

We hope you got insight from reading it, now let's go back to chicken and vegetable polenta with artichoke hearts recipe. To make chicken and vegetable polenta with artichoke hearts you need 14 ingredients and 7 steps. Here is how you achieve that.

To make an extraordinary Chicken and Vegetable Polenta with Artichoke Hearts, below are the materials required:

  1. Prepare of chicken drumsticks.
  2. Prepare of olive oil, extra virgin.
  3. Prepare of onions, sliced.
  4. Use of carrots, minced.
  5. You need of celery sticks, chopped.
  6. Get of jalapenos, sliced (optional).
  7. Get of rosemary, ground.
  8. Take of bay leaf, ground.
  9. Use of fennel seeds.
  10. Take of salt.
  11. Use of polenta meal.
  12. Prepare of water.
  13. Provide of artichoke hearts.
  14. Provide of pecorino Romano cheese.

After preparing the ingridients, next you are ready to make your appetizing Chicken and Vegetable Polenta with Artichoke Hearts by following the guidances below:

  1. Season and roast the drumsticks at 375°F for about 30 minutes, but not pulling it out of the oven until the internal temperature reaches 165°F. Set aside to cool..
  2. Set three tablespoons olive oil in a large saucepan on low heat, and add the onions, carrots, celery, and let simmer with the rosemary, bay, fennel, and salt. Also toss in the jalapeno for some kick if you are so inclined. I know jalapenos aren't Italian, but I thought it lent some good flavor and punch. Red pepper flakes would be a decent alternative..
  3. Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes..
  4. In another 3 quart saucepan, heat the polenta on low while slowly adding the water. Only add a little water at a time, waiting until the last bit of water is fully absorbed before adding the next bit. Also add the drippings from the roast chicken..
  5. When the polenta and water is just about completely incorporated, add the artichoke hearts, and give it a few stirs. Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta..
  6. Mix the chicken and veggies into the polenta, add the cheese, stir to incorporate, and then spread evenly into an 18"x13" cake pan. Refrigerate for an hour or so to set..
  7. Heat individual slices, and serve warm..

Recipe : Chicken and Vegetable Polenta with Artichoke Hearts

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Simple tips to make Chicken and Vegetable Polenta with Artichoke Hearts

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