Here’s an old Italian recipe that you may enjoy, even on a weeknight! It cooks up and is ready to serve in 45 minutes, start to finish. While the pan with the Chicken is simmering, make the instant Polenta. It’s so tasty…mine is prepared with thighs, cut into 1 to 1 ½ inch pieces, and if someone in your family doesn’t care for mushrooms, ( and I can’t imagine that since I LOVE them) you can eliminate them and still serve a really great dinner. This serves 4.
1 ½ lbs of Chicken Thighs. I removed any large pieces of fat, then cut up into 1 to 1 ½ in. pieces 1 Shallot. Slice thin. 3 tbl. Extra Virgin Olive Oil. I always use “Light”. Like the taste, nice and well, light! Several Mushrooms. You can use Crimini or White Button. Slice thinly. 1 ½ cups Peas. I used Frozen. I don’t suggest canned. Not as fresh tasting. Salt & Pepper to taste A few Parsley Leaves, chopped.. Fresh looks best, but dried is ok if fresh isn’t available. All purpose Gluten Free Flour. Such as Bob’s Red Mill, or King Arthur. 1 ½ cup Chicken Stock. Possibly more if the pan looks dry while simmering.
Easy, Easy: In a large fry pan, put the oil and simmer the onions until really soft. Use low heat. While they are simmering, dredge the cut up Chicken in the flour. No milk or egg bath, just dredge the Chicken in the flour as is. When the onion is soft, remove to a plate and put the Chicken in the same pan. Cook for about 6 minutes turning over once until lightly golden. It will cook further in a few minutes. Remove the Chicken when this is achieved, and put the Mushrooms and Peas in the pan. Add the Broth, Salt &Pepper to taste. Cover and simmer on low heat for about 8-10 minutes.
While the Chicken is in the last stage, simmering away, make the Polenta. Instant Polenta is quick too. Follow the box directions. There are so many out there. I used dry Polenta, not a formed roll of Polenta. It was ready in 5 minutes from the time the water boiled. This requires constant stirring, so stay there or it will stick to the pot and burn. Don’t worry…it goes fast.
