Chicken is one of my favorite foods. There are so many ways to prepare it. And, it's relatively inexpensive.
I hope you know how to cut up a chicken. If not, google it and learn how. If you are used to cooking/baking with boneless chicken, you will be surprised how much more moist the chicken is.
I'm going to share some of my favorite recipes for chicken with you. Also, do a little searching through past blogs to find the recipe for the Feta chicken fettachini.(or something like that).
Chicken cacciatore with polenta (this keeps it gluten-free) (but you may use spaghetti)
2 onions, sliced
1 clove garlic, crushed
1 carrot, chopped
2 ribs celery, chopped
2 tbls chopped parsley
2 chickens, quartered
1 can (large) Italian tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup red wine
3 tbls olive oil
2 tbls butter
1 bay leaf
1/2 tsp dried basil
1 1/2 tsp salt
1/4 tsp pepper
2 cups yellow cornmeal
1 tbls salt
Prep all the veggies, set aside. Measure spices into small bowl, set aside.
Heat the oil and butter in a 5 to 6 quart Dutch oven. Add chicken to hot fat, a few pieces at a time, browning well on all sides. Remove from the pan as they are browned. Set aside.
Add vegetabes that have been prepped and the spices to the pan, sauting until golden brown about 5 or so minutes. Add undrained tomatoes and the tomato sauce. mashing and mixing the tomatoes with a potato masher. Bring to a boil. Reduce the heat, and simmer for about 20 minutes.
Add the reserved chicken, scraping all the drippings into the pan, and add the wine. Cover, and gently simmer for 45 to 60 minutes. Stir gently occasionally.
Bring 4 cups of water and 1 tablespoon of salt to a full boil in a heavy 6 quart saucepan. Slowly add the cornmeal to the boiling water (the water should not stop boiling) stirring constantly with a wire whisk - mixture will become very thick. Turn the heat very low, and cook uncovered and without stirring, until a very thick crust forms and leaves sides of the pan. This should take about 20 minutes.
Spoon into a lightly greased 9 inche, 1 1/2 quart casserole. Spread out evenly. Keep warm in a low (not too hot) oven if you are not serving at once.
To serve - Loosen around trhe eckes and underneath the polenta with a spatula. Shake gently to release the polenta in a large mound on a large platter. Spoon chicken and some of the sauce around polenta. Place the rest of the sauce in a gravy boat.