Tomato chicken with polenta
60 mins
60 mins
Ingredients
- 500 g Corn semolina
- 2 litres Vegetable broth
- 100 g Parmesan
- 2 TEASPOONS Salt
- 1 TABLESPOON Olive oil
- 1.5 kg Chicken parts with skin
- 1 TABLESPOON Olive oil
- 1 toe/s Garlic
- 1 large Onion
- 800 g Tomatoes, fresh or canned
- 1 TEASPOON Sugar
- 1 large Paprika (red, chopped)
- 1 leaf laurel
- 200 ml dry red wine
- 1 collar Parsley (fresh, chopped)
Directions
- 1
Polenta: 1. heat the vegetable stock in a saucepan 2. pour the weighed polenta slowly, stirring all the time so that there are no lumps 3. as soon as the polenta becomes thick, add the parmesan and stir in the thyme 4. put the polenta in an ovenproof dish and let it set 5. to serve, cut the polenta into cubes or slices and sauté in olive oil
- 2
Chicken: Marinate the chicken with olive oil, garlic and some parsley
- 3
Tomato sauce for the chicken: 1. peel onions and garlic, chop them coarsely and fry them in olive oil in a pan 2. add canned tomatoes, sugar, season with salt and pepper and simmer for 15 minutes 3. remove the pan from the heat and puree the tomato sauce with a hand blender and let it stand
- 4
The last steps: 1. heat a pan with a high rim and fry the chicken parts crisply on the skin side 2. add the paprika and also fry them briefly 3. carefully pour the tomato sauce into the pan, add the laurel leaf and wine and let everything simmer for about 2 minutes just before serving add the chopped parsley
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