Polenta with chicken stew in wine – a detailed recipe cooking. 
Time: 55 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr boneless skinless chicken thighs (fat remove)
- 225 gr. sliced spanish chorizo sausage
- 1 tbsp. white or red wine Rioja
- 1 can (800 gr.) Stewed tomatoes (drain a little juice)
- 1 tbsp. l olive oil
- Salt and ground black pepper
- 1.5 tsp paprika
- 1 cut into quarters and thinly sliced large head onions
- 4 cloves of garlic
- 3 tbsp. chicken broth
- 1/2 tbsp. coarsely chopped fresh parsley
- 1/2 tbsp. chopped pikillo pepper or chopped pimento peppers
- 1 tbsp. instant polenta
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. grated Manchego cheese
Recipes with similar ingredients: chicken thighs, chorizo sausage, red wine, tomatoes, onions, garlic, chili pepper, polenta, manchego cheese, paprika, parsley
Recipe preparation:
- In a cast iron skillet or large skillet over medium heat heat the olive oil. Chicken thighs salt and pepper to taste, season with paprika. Fry the chicken for a couple of minutes with each side, then add the chorizo and sauté for a couple more minutes. Put onion and garlic and cook for another 5 minutes. Pour in the wine to degass the pan, then add the tomatoes, peppers and parsley. Reduce heat to maintain a low boil.
- In a medium saucepan over high heat, bring to a boil bouillon. Pour the polenta slowly and mix until thick, about 2-3 minutes Add butter and cheese, then lay out polenta in shallow bowls and make a depression in the center. Put in bowls with polenta stewed chicken and serve.
