Spinach-and-Chicken Ragout Over Polenta Recipe

Name: Spinach-and-Chicken Ragout Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 4 chicken legs; 4 chicken thighs; 3 large cloves garlic, peeled and minced; 1 large onion, peeled, halved and thinly sliced; ½ cups spinach leaves, washed and stemmed; 1 28-ounce can plum tomatoes, drained and coarsely chopped; 2 green bell peppers, roasted, stemmed, cored and cut into -inch squares; 1/2 cup chicken broth, homemade or low-sodium canned; 4 cups water; 4 teaspoons salt; 1 cup cornmeal; 1 tablespoon red-wine vinegar; Freshly ground pepper to taste

Servings: persons

2 teaspoons olive oil
4 chicken legs
4 chicken thighs
3 large cloves garlic, peeled and minced
1 large onion, peeled, halved and thinly sliced
½ cups spinach leaves, washed and stemmed
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 green bell peppers, roasted, stemmed, cored and cut into -inch squares
1/2 cup chicken broth, homemade or low-sodium canned
4 cups water
4 teaspoons salt
1 cup cornmeal
1 tablespoon red-wine vinegar
Freshly ground pepper to taste

1
Heat 1 teaspoon of oil in a nonstick skillet over medium heat.
2
Add the chicken and brown, about 10 minutes.
3
Remove from the pan.
4
Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds.
5
Add the onion and cook, stirring frequently, until browned, about 10 minutes.
6
Add the spinach, turning it over with tongs, adding more as it wilts.
7
When all of the spinach is wilted, stir in the tomatoes and peppers.
8
Stir in the broth.
9
Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
10
Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat.
11
Add the cornmeal in a slow, stream, whisking constantly.
12
Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
13
Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste.
14
Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion.
15
Serve immediately.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 chicken legs, 4 chicken thighs, 3 large cloves garlic, peeled and minced, and more.

Yes, Spinach-and-Chicken Ragout Over Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-and-Chicken Ragout Over Polenta

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