Chicken in Balsamic & Wine Reduction over Creamy Polenta
Posted by Olivia on Wednesday, January 15th, 2014
There is nothing better than a heart healthy, warm and hearty meal for the middle of January. That’s why we love this recipe. Rich in flavor but light enough for you to maintain your New Year’s Resolution! Try this quick and delicious meal along with roasted veggies or a side salad for an outstanding weeknight dinner.
Made with these products from The Olive Press:
Ingredients
- For the chicken & reduction:
- 1 tablespoon extra virgin olive oil (we used Master Blend)
- 2 ½ cups chopped onion
- 8 skinless, boneless chicken thighs
- ½ cup dry white wine
- ½ cup chicken stock
- 3 tablespoons tomato paste
- 2 tablespoons Classic Balsamic Vinegar
- 1 teaspoon minced fresh tarragon
- ½ teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- sea salt and pepper to taste
- For the polenta:
- 4 cups chicken stock
- 2 cup yellow cornmeal
- 1 cup fresh grated Parmesan cheese
- chili flake to taste
- salt and pepper to taste
Directions
- Coat a large pan with extra virgin olive oil and heat over medium high. Add onion and cook for about 5 minutes. Remove the onion from the pan. Brown chicken in the pan for about 3 minutes on each side.
- Whisk wine, chicken stock, tomato paste, balsamic vinegar, tarragon, brown sugar, cayenne pepper, salt, and pepper in a bowl. Add the onion and the balsamic/wine mixture to the pan with the chicken; cover, reduce heat, and simmer 20 minutes.
- Place the chicken stock in a large saucepan, and bring to a boil. Reduce heat to medium-low and whisk the cornmeal in very slowly and consistently to avoid lumps. Use a wooden spoon to avoid sticking, and stir in chili flake, salt, and pepper. Stir for about 10 minutes until thick. Turn off heat and stir in the Parmesan cheese.
Notes: Serve the chicken and reduction sauce over the polenta, and enjoy!
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