Once Autumn rolls in I just feel like making comfort food. Warm, cozy meals at home are one of life's greatest joys. I have made polenta several times, in the past and I love it almost any way it's prepared but this recipe really simplifies it and makes it such an easy base for this dish. The chicken is slowly cooked, all day, which makes it so moist and fall apart then we top it all off with mushrooms. How can it get any better?
What are some of your favorite fall dishes?
Glazed Chicken (slow cooked)
10 chicken pieces (legs, wings, thighs, etc.)
4T olive oil
1/4 C chicken stock
1/2 C flour
2 T honey
3/4 C bbq sauce
1 t saltfreshly ground black pepper
1 t oregano
Remove skin from chicken and place in a lightly oiled crock pot, drizzle with oil and add chicken stock. Sprinkle flour all over the top of the chicken, drizzle with honey, barbecue sauce (I used Blenders original) and seasonings. Set the crock pot to finish between 4-6 hours, depending on your day (I have it cook 5 hours).
Go enjoy your day but 1/2 hour prior to the chicken being done, make the polenta and the mushrooms.
Creamy Polenta
4 C water
1/2 t salt
1 1/4 C cornmeal4 T butter
1/2 C cream
2 T Parmesan cheese
Bring water and salt to a boil. Add cornmeal and bring to a boil. Reduce to a low simmer and cook 30 minutes, stirring frequently. Add butter and combine completely then stir in the cream.
Brown 1 pound of sliced mushrooms (your choice... I love crimini and oyster) in 1 tablespoon olive oil and 1 tablespoon butter. Add one clove of minced garlic at the last minute of cooking.
To plate: spoon approx. 1/2 cup of polenta onto a dish and top with a piece of the chicken then dress with mushrooms and garnish with the Parmesan cheese.
What are some of your favorite fall dishes?
Glazed Chicken (slow cooked)
10 chicken pieces (legs, wings, thighs, etc.)
4T olive oil
1/4 C chicken stock
1/2 C flour
2 T honey
3/4 C bbq sauce
1 t saltfreshly ground black pepper
1 t oregano
Remove skin from chicken and place in a lightly oiled crock pot, drizzle with oil and add chicken stock. Sprinkle flour all over the top of the chicken, drizzle with honey, barbecue sauce (I used Blenders original) and seasonings. Set the crock pot to finish between 4-6 hours, depending on your day (I have it cook 5 hours).
Go enjoy your day but 1/2 hour prior to the chicken being done, make the polenta and the mushrooms.
Creamy Polenta
4 C water
1/2 t salt
1 1/4 C cornmeal4 T butter
1/2 C cream
2 T Parmesan cheese
Bring water and salt to a boil. Add cornmeal and bring to a boil. Reduce to a low simmer and cook 30 minutes, stirring frequently. Add butter and combine completely then stir in the cream.
Brown 1 pound of sliced mushrooms (your choice... I love crimini and oyster) in 1 tablespoon olive oil and 1 tablespoon butter. Add one clove of minced garlic at the last minute of cooking.
To plate: spoon approx. 1/2 cup of polenta onto a dish and top with a piece of the chicken then dress with mushrooms and garnish with the Parmesan cheese.
Oh my goodness, you had me at the polenta. I love it. This is on my to make list. It sounds and looks wonderful.
ReplyDeleteThis is perfect comfort food! Yum!
ReplyDeleteI really don't know why I haven't ever made polenta. This sounds amazing.
ReplyDeleteTHIS! This is my favorite autumn comfort food! Wow! I adore creamy polenta and with that glazed chicken it doesn't get any better. Recipe bookmarked!
ReplyDeleteI need to make a dish like this on Sunday, something that most of the work is done ahead, but isn't boring- this looks like it would be perfect! I haven't had much luck with polenta, it has become too stiff. This one looks very creamy. Thank you :)
ReplyDeleteOh my! This sounds fantastic. I love that you can just stick the chicken in the crockpot, forget about it for the rest of the day, and be rewarded with a dish as tempting as this.
ReplyDeleteYum! Polenta has been on my list for a while, and this might have solidified my need to actually make it.
ReplyDeleteI've never made polenta...but I"ve always wanted to.
ReplyDelete