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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the polenta: Heat the oven to 350°F Coat an 8x8-inch baking dish with the butter. In a medium saucepan, bring the water and the 1 teaspoons salt to a boil and slowly whisk in the cornmeal until the mixture is smooth. Reduce the heat to a simmer and continue stirring with a wooden spoon until the mixture is thick, about 10 minute Take the pan off the heat and stir in the thyme and Gruyère. Pour the polenta into the baking dish and bake for 45 min., stirring every 10 minute or so. Meanwhile, make the chicken. (If the polenta is done before the chicken, cover with foil and stir occasionally to keep a crust from forming.). | 2. To make the chicken: Heat the olive oil in a large sauté pan over medium-high heat, but don't let it smoke. Add as many of the chicken pieces, skin side down, as will fit without crowding and brown all sides well, 3 to 4 minute per side. Transfer to a plate, add more olive oil if needed, and brown the remaining chicken. Transfer to the plate. Reduce the heat to medium, add the onion, and sauté until translucent, about 4 minute Add the garlic and cook another 2 minute If the pan is dry, add 1 Tbs. oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 minute Add the salt and pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 minute Add the tomatoes and olives and reduce the heat. Simmer the chicken, turning occasionally, until it's completely cooked and very tender, 30 to 40 minute Check the pan frequently and add broth as needed if the pan becomes too dry. Add 1 teaspoons of the thyme to the pan. | 3. Serve the chicken over the polenta, with some of the sauce and the remaining thyme sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
water	4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
cornmeal	1	cup	medium-ground	441.64	93.8058	9.9064	4.3798
thyme	1	tablespoon	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
gruyere	1 1/2	cups	grated	817.74	0.7128	59.0238	64.0332
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken	1		bone-in cut	-	-	-	-
yellow onion	1	cup	sliced	114.84	6.8382	0.8265	9.396
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
portabella mushroom	1 1/2	cups	sliced	28.38	4.9923	2.7219	0.4515
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
white wine	1/3	cup		-	-	-	-
tomato	1 1/2	cups	canned diced	62.1	13.77	3.24	0.54
kalamata olive	1/4	cup	pitted halved	-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
thyme	2	teaspoons	minced	1.6159999999999999	0.3912	0.08900000000000001	0.0269

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.