Italian Skillet Chicken with Polenta

I used to hate eating polenta as a child. I thought it was torture.  This gross, corn-tasting mush slopped on my plate.  Now, I finally appreciate it's flavor and how you can add just about anything to give it an extra flavor boost.  Cheese being my number one choice!

The below recipe uses polenta almost like a biscuit topping.  It adds a nice subtle flavor and texture to the skillet chicken.  This dish was a big hit in our house, even our 1 year old ate some!

Only downside is that you have to juggle making the polenta while cooking the veggies in the skillet, but not tough.  Just remember to constantly stir the polenta so it doesn't form lumps or burn.  Oh, and make sure the skillet you're using is oven safe!!

The skillet dish topped with polenta, fresh from the oven.  A great flavorful dish, perfect for a cold or rainy day. 

Italian Skillet Chicken with Polenta, courtesy of America's Test Kitchen 30 Minute Suppers

8 boneless, skinless chicken thighs (about 1 1/2lbs), cut in to 1" pieces

Salt & pepper

2 Tbsp olive oil

1 onion, chopped

1 red bell pepper, chopped

8 oz cremini mushrooms, quartered (I didn't use mushrooms!)

2 garlic cloves, minced

1/4 c. red wine

1 14.5oz can diced tomatoes

4 c. water

1 c. instant polenta (I used Albers corn meal)

1 1/2 c. grated Parmesan cheese

Adjust oven rack 5" from heating element and heat broiler.  Pat chicken dry and season with salt/pepper.  heat oil in large oven safe skillet over medium high heat until just smoking.  Cook chicken until golden brown, about 3 minutes per side.  Transfer to plate.

Add onion, bell pepper and mushrooms to skillet and cook until soft, about 8 min. Stir in garlic and cook til fragrant, about 30 seconds.  Add wine and cook until reduced to glaze, about 1 min.  Add tomatoes, chicken, and any accumulated juices and bring to boil.  Reduce to simmer and cook until sauce is thickened and chicken is cooked through, about 10min. Season with salt/pepper.

Meanwhile, bring water to boil in large saucepan.  Gradually which in polenta and cook over medium heat, whisking until very thick, about 5 min.  Stir in 1 cup cheese and season with salt/pepper.  Cover to keep warm.

When chicken is done, dollop 1/4 cup mounds of polenta on top of chicken mixture, leaving about 1/2" space between polenta mounds. (My pan size didn't allow me to use all the polenta)  Sprinkle remaining cheese over polenta.  Transfer to oven and broil until polenta is hot and cheese is just beginning to brown, about 5 min.  Serve.

Ancho Braised Beef

This may be one of my new all time favorite meals.  I kept seeing the recipe in our family cookbook and I finally decided to try it.  It is from my cousin Kelley and she is a great cook, so knowing it is something her family really likes is a good selling point.

Luckily it was a very chilly summer day when I made this.  It is more suitable for fall or winter due to the rich flavors.  This would also be excellent for a dinner party because you can make it the day before.  Don't be surprised if I serve this to you when you come over!  We can't wait to make it again.

Note - I realized I didn't have whole, dried ancho chilies when I got home from store.  So instead I used 1tsp dried ancho chili powder.  3 chilies will typically equal 1 tsp powder, but always be cautious depending on spice level you want and if children will be eating.  You can always add more spice - you can't take spice away!  With my 1tsp there was no heat...

Ancho Braised Beef

3lb Beef Chuck, trimmed and cut into large pieces

Vegetable Oil

2 onions, sliced

4 slices bacon – tie in a ball

4 ancho chilies, buy dried – cut off top and dump out seeds

1 oz garlic, chopped

1/4 tsp cumin

1/4 tsp thyme

3/4 tsp oregano

2 oz tomato paste

5 c. beef broth (I prefer low sodium broth)

1 Tbsp salt

1 tsp pepper

Brown meat in vegetable oil in groups, set aside. Sauté onions until brown, add garlic and spices.

Add stock & tomato paste. Then add the dried anchos and bacon "ball".

In a large baking tray, add beef and pour liquid mixture over. Cover with foil.

Bake 375 degrees for 1 ½ hours. Pull out chilies and scrape pulp. Add pulp back to pan. Bake 1 more hour.

*If liquid is still runny, pull out beef and place pan over cooktop and reduce until thickened (boil over med high for 20 minutes or so)

I like to cook the day before. Cool and put pan in fridge. Bake for 350 degrees 45 minutes the night you want to eat.

Serve over polenta cooked with green chilies and Monterey Jack cheese.

*I had never made polenta before today.  Talk about easiest thing ever!  Takes about ten minutes to make the below recipe I created, and so tasty.  A definite must for the ancho braised beef.

Polenta with Green Chilies and Monterey Jack Cheese

Corn Meal - I used Albers Yellow Corn Meal, and followed directions for 6 servings

4-8oz Monterey Jack cheese, shredded (depending on your love of cheese)

1 small can of chopped mild green chilies

Follow directions on side of box to make polenta.  Once polenta appears smooth I added the chilies and cheese and stirred.  Serve immediately and top with ancho braised beef.

For another take, you could make polenta in advance and place in a pyrex style dish and store in fridge.  When ready to serve, cut firmed up polenta in to large squares and then pan fry.  Serve with ancho braised beef on top.