Step-by-Step Guide to Make Speedy Chicken and Vegetable Polenta with Artichoke Hearts

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Favorite Chicken and Vegetable Polenta with Artichoke Hearts. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken and Vegetable Polenta with Artichoke Hearts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Vegetable Polenta with Artichoke Hearts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and Vegetable Polenta with Artichoke Hearts is 28 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken and Vegetable Polenta with Artichoke Hearts estimated approx 1 hour.

To begin with this recipe, we have to prepare a few components. You can have Chicken and Vegetable Polenta with Artichoke Hearts using 14 ingredients and 7 steps. Here is how you can achieve that.

Creamy polenta mixing with the natural fats of roasted chicken, highlighting a medley of lightly fried vegetables and pecorino Romano cheese. Such comfort food. It is a definite go-to after a bad day.

Ingredients and spices that need to be Prepare to make Chicken and Vegetable Polenta with Artichoke Hearts:

1. 10 large chicken drumsticks
2. 3 tbsp olive oil, extra virgin
3. 2 large onions, sliced
4. 2 large carrots, minced
5. 2 large celery sticks, chopped
6. 2 large jalapenos, sliced (optional)
7. 1 tsp rosemary, ground
8. 1 tsp bay leaf, ground
9. 1 tsp fennel seeds
10. 1 1/2 tbsp salt
11. 2 cup polenta meal
12. 8 cup water
13. 1 can artichoke hearts
14. 1/2 cup pecorino Romano cheese

Instructions to make to make Chicken and Vegetable Polenta with Artichoke Hearts

1. Season and roast the drumsticks at 375°F for about 30 minutes, but not pulling it out of the oven until the internal temperature reaches 165°F. Set aside to cool.
2. Set three tablespoons olive oil in a large saucepan on low heat, and add the onions, carrots, celery, and let simmer with the rosemary, bay, fennel, and salt. Also toss in the jalapeno for some kick if you are so inclined. I know jalapenos aren't Italian, but I thought it lent some good flavor and punch. Red pepper flakes would be a decent alternative.
3. Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes.
4. In another 3 quart saucepan, heat the polenta on low while slowly adding the water. Only add a little water at a time, waiting until the last bit of water is fully absorbed before adding the next bit. Also add the drippings from the roast chicken.
5. When the polenta and water is just about completely incorporated, add the artichoke hearts, and give it a few stirs. Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta.
6. Mix the chicken and veggies into the polenta, add the cheese, stir to incorporate, and then spread evenly into an 18"x13" cake pan. Refrigerate for an hour or so to set.
7. Heat individual slices, and serve warm.

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