How to Make Yummy Chicken and Vegetable Polenta with Artichoke Hearts

Chicken and Vegetable Polenta with Artichoke Hearts. Great recipe for Chicken and Vegetable Polenta with Artichoke Hearts. Creamy polenta mixing with the natural fats of roasted chicken, highlighting a medley of lightly fried vegetables and pecorino Romano cheese. It is a definite go-to after a bad day.

Combine polenta, water, and salt in a saucepan. Place over moderately high heat and bring to a boil, whisking every so often. Turn down to a simmer and simmer gently, (partially covered with a lid. You can cook Chicken and Vegetable Polenta with Artichoke Hearts using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken and Vegetable Polenta with Artichoke Hearts

You need 10 large of chicken drumsticks.
Prepare 3 tbsp of olive oil, extra virgin.
It's 2 large of onions, sliced.
You need 2 large of carrots, minced.
It's 2 large of celery sticks, chopped.
Prepare 2 large of jalapenos, sliced (optional).
It's 1 tsp of rosemary, ground.
You need 1 tsp of bay leaf, ground.
It's 1 tsp of fennel seeds.
Prepare 1 1/2 tbsp of salt.
Prepare 2 cup of polenta meal.
Prepare 8 cup of water.
Prepare 1 can of artichoke hearts.
You need 1/2 cup of pecorino Romano cheese.

Use more stock if needed, to achieve a very smooth and creamy polenta; takes just a couple of minutes. Keep warm over low heat while veggies roast. Add the chicken broth to the garlic and use a spatula or wooden spoon to scrape up the burned bits of chicken and/or garlic from the bottom of the pan into the broth. To the broth, add the cream cheese and Parmesan.

Chicken and Vegetable Polenta with Artichoke Hearts step by step

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..
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..
Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes..
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..
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..
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..
Heat individual slices, and serve warm..

Stir them all together to create a creamy sauce, then stir in the artichoke hearts, spinach, and sundried tomatoes. In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet.