Chicken with Polenta

Ingredients

• 4 whole chicken legs
• 3 cups chicken broth
• 1 cup polenta (coarse cornmeal)
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons olive oil
• ¼ cup parsley
• 1 teaspoon salt

Instructions

1. 1

   Season the 4 chicken legs with 1/2 tsp salt. Heat 2 tbsp olive oil in a large pot over medium-high heat.

2. 2

   Add the chicken legs skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside.

3. 3

   Reduce heat to medium. Add 1 sliced onion and 2 minced garlic cloves, cook until soft, about 4 minutes.

4. 4

   Pour in 3 cups chicken broth, scraping up any browned bits. Return the chicken to the pot, bring to a simmer.

5. 5

   Cover and simmer gently until chicken is tender and cooked through, about 30 minutes. Remove chicken and keep warm.

6. 6

   Whisk 1 cup polenta into the simmering broth. Cook, stirring often, until thick and creamy, about 15 minutes.

7. 7

   Season polenta with remaining 1/2 tsp salt. Serve chicken over polenta, garnished with 1/4 cup chopped parsley.

8. 8

   Let rest 5 minutes before serving.

Tools you’ll need

• large pot with lid
• whisk
• measuring cups and spoons
• knife and cutting board

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