Angela's Italian Recipe for Chicken with Polenta, Pancetta and Sun-Dried Tomatoes

Chicken with Polenta, Pancetta and Sun-Dried Tomatoes
(Pollo con Polenta, Pancetta e Pomodori Essiccati)


Ingredients:

1 cup cornmeal 2 ounces pancetta, cut into 1/4-inch strips 2 tablespoons extra virgin olive oil, or as needed 1 boneless chicken breast or 2 thighs, cut into 1-inch chunks 1 medium red onion, cut into 1/4 inch slices 2 tablespoons oil-packed sun-dried tomatoes, cut into narrow strips 3 small cloves garlic, peeled and minced 1/3 cup chicken stock 2 tablespoons fresh chopped basil 2 tablespoons Nicoise olives (optional)

Directions:

In saute pan, cook the pancetta over low heat in a bit of olive oil until the fat begins to render and it is beginning to crisp. Remove with a slotted spoon, leaving the fat behind. Turn the heat to medium-high and, if needed, add some olive oil to the pan to cook the chicken (it depends on how much fat the pancetta rendered). Cook the chicken pieces until golden all over and just cooked through. Remove with a slotted spoon to a separate plate. Add the onion and cook until golden, about 10 minutes, then stir in the pancetta, the sun-dried tomatoes, and the garlic. Cook for two minutes, then add the chicken stock and scrape up the brown bits in the pan. Season to taste with salt and pepper. Allow to reduce a little, then stir in the chicken and half the basil to the pan. Once heated through, spoon the polenta onto plates and top with the chicken. Top with the remaining basil. Serves 2.

Antipasti

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