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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Braised Chicken with Spinach over Polenta

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Medium

Ingredients

For the chicken:
1/4 cup gf flour
1 Tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 whole free range chicken, cut into 8 parts
4 bacon slices, cut into 1/2 inch pieces
1 cup chopped onion
1 cup cubed, peeled butternut squash
8 oz. cremini mushrooms, sliced
2 Golden Delicious apples, peeled, cored and diced
1 red bell pepper, cored, seeded and diced
2 garlic cloves, minced
1/2 cup dry Sherry
4 cups chopped spinach leaves
2 cups gf Chicken Stock

For the polenta:
3 Tablespoons unsalted butter
1/2 cup onions, finely chopped
4 cups water
1 cup yellow cornmeal
2 tablespoons to 1/2 cup grated parmesan
1 teaspoon salt, or to taste

Directions

Prepare the chicken:
Place the gf flour, cumin, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a shallow dish. Dredge the chicken pieces in the flour mixture. Set aside.

Cook the bacon over medium heat until crisp in a large dutch oven. Remove the bacon from the pan; crumble. Working in batches (don’t overcrowd), cook the chicken in the bacon drippings until browned on both sides. Remove the chicken from the pan and repeat process with remaining chicken.

Add the onion to the pan along with the butternut squash and mushrooms. Saute for 5 minutes. Add the apple, red bell pepper, and garlic to the pan; saute for about 3 minutes. Add the sherry to the pan; boil until reduced by half. Add the spinach; cook for about 2 minutes or until the spinach is wilted. Return the chicken to the pan and add the chicken stock. Bring to a boil; cover, reduce heat and simmer for 20-30 minutes or until a thermometer inserted into the chicken thigh registers 165°F. Adjust seasonings to taste with salt and freshly ground black pepper.

While the chicken is simmering, prepare the polenta. In a large saucepan melt butter over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in 3 cups of water and bring to a boil.

In a separate bowl, stir together remaining cup of water and cornmeal; gradually stir into boiling water. Reduce heat to low, and cook, stirring constantly with a wooden spoon, until cornmeal is very thick and leaves side of pan as it is stirred, about 25 minutes. Sprinkle with parmesan cheese and salt (to taste).

To serve, spoon the polenta in the middle of shallow bowls and top with the chicken pieces and sauce. Garnish with crumbled bacon pieces.

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