stewed chicken

A simple recipe for chicken and polenta with garlic, a typical Romanian polenta dish, full of comfort and flavor.

Polenta Chicken

Garlic chicken:

chicken legs/ chicken quarters (See note)

vegetable oil

paprika

chicken stock

parsley

garlic cloves

fine sea salt and pepper

For the polenta:

polenta

1120 ml/ 2.4 pints

4 2/3 cups water

fine sea salt

butter, optional

Remove the skin from the chicken legs and...

Remove the skin from the chicken legs and divide them at the joint. Sprinkle them generously with salt and pepper.

Heat the oil in a large, heavy-bottom pan,...

Heat the oil in a large, heavy-bottom pan, a pan large enough to hold the chicken pieces in one layer. Place the chicken parts in the pan and brown all over. Sprinkle the paprika on top and stir well to coat the chicken parts with it. Add the chicken stock, it should cover the meat almost entirely, but the chicken should not be swimming in liquid.

Chop the parsley and add half of it...

Chop the parsley and add half of it to the pan. Add some pepper, bring to a boil, lower the heat and cover the pan leaving a crack open. Cook for about 30 minutes (turning the chicken once in between) or until the meat is cooked through.

Start making the polenta about now if you...

Start making the polenta about now if you want to serve this immediately.

By the end of the cooking time, the...

By the end of the cooking time, the sauce should have reduced by half. If you want a thicker sauce, remove the lid from the pot during the last 5 minutes of the cooking time. I don't find it necessary, I like to have a runnier sauce to soak the polenta.

Grate the garlic cloves and add them to...

Grate the garlic cloves and add them to the pan together with the rest of the chopped parsley. Cook for 1 minute, remove from heat and season.

To make the polenta, heat the water in...

To make the polenta, heat the water in a large pan but do not let it come to a boil. Add the salt, stir to dissolve. Add the polenta in a slow stream while stirring all the time.

Bring to a boil, lower the heat, cover...

Bring to a boil, lower the heat, cover with a crack and cook, stirring often, according to the packet's instructions. Mine takes about 20 minutes, but that can differ greatly depending on the polenta you bought.

Once the polenta is ready, stir in the...

Once the polenta is ready, stir in the butter.

Serve as soon as the polenta is ready.

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Southern Stewed Chicken is pure comfort food with tender chicken, hearty potatoes and Cajun seasoning stewed together in a savory broth!

Southern Stewed Chicken

chicken thighs (boneless/skinless)

avocado oil

unsalted butter

onion (diced)

celery

green pepper (chopped)

flour

Cajun seasoning

bay leaf

black pepper

russet potato (peeled and chopped in 1/2-1" cubes)

white rice (optional

Heat the avocado oil in a Dutch oven over medium heat. Add the chicken thighs and brown about 2-3 minutes per side. (You&#39;ll need to do this in 2 batches).

Remove the chicken and set aside.

With the heat still on medium, add the butter and let it melt. Then add the onion, green pepper and celery and cook about 2-3 minutes, until it starts to soften.

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Top 2 stewed chicken recipes from across the web

The most viewed stewed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Polenta Chicken

Southern Stewed Chicken

The most viewed stewed chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine