Equipment
Ingredients
Ragout
- 10 ml olive oil
- 4 chicken legs
- 4 chicken thighs
- 3 garlic, minced
- 100 g onion, halved and thinly sliced
- 360 g spinach, washed and stemmed
- 794 g plum tomatoes, drained and coarsely chopped
- 2 green pepper, roasted, stemmed, cored, and cut into 1/2-inch squares
- 120 ml chicken stock
- 15 ml red wine vinegar
- black pepper, freshly ground
Polenta
- 960 ml water
- 20 g salt
- 120 g cornmeal
Nutrition (per serving)
Method
Heat 5ml (1 tsp) of olive oil in a nonstick skillet over medium heat.
Add the chicken legs and thighs to the skillet and brown on all sides for 10 minutes. Remove the chicken and set aside.
Add the remaining 5ml (1 tsp) of oil to the skillet, then stir in the minced garlic and cook over medium-low heat for 30 seconds until fragrant.
Add the sliced onion to the skillet and cook, stirring frequently, for 10 minutes until browned.
Add the spinach to the skillet in batches, using tongs to turn the leaves until all are wilted.
Stir the tomatoes, peppers, and chicken stock into the skillet, then nestle the browned chicken pieces back into the mixture.
Bring the liquid to a simmer, cover the skillet, and cook for 45 minutes until the chicken is tender and reaches an internal temperature of 74°C (165°F).
While the chicken simmers, bring 960ml of water and 10g of salt to a boil in a large saucepan over medium heat.
Gradually whisk the cornmeal into the boiling water in a slow, steady stream to prevent lumps.
Reduce the heat to low and stir the polenta constantly with a wooden spoon for 20 minutes until thick and creamy.
Stir the red wine vinegar into the chicken ragout and season with the remaining 10g of salt and black pepper to taste.
Divide the polenta among four shallow bowls and spoon the chicken and ragout over the top, serving one leg and one thigh per bowl.
Chef's Notes
- For a richer flavor in the ragout, consider searing the chicken pieces until deeply golden brown to develop a good fond in the pan. This fond will then be deglazed and incorporated into the sauce.
- When cooking polenta, constant stirring is key to achieving a smooth, creamy texture and preventing lumps or sticking. A heavy-bottomed saucepan helps distribute heat evenly.
- Adjust the amount of chicken stock and tomatoes to achieve your desired ragout consistency. If it becomes too thick, a splash more stock or water can be added. If too thin, simmer uncovered for a few extra minutes.
- Don't overcrowd the skillet when browning the chicken, as this will steam the pieces rather than sear them. Cook in batches if necessary.
- The addition of red wine vinegar at the end brightens the flavors of the ragout and cuts through the richness of the chicken and tomatoes.
Storage
Refrigerator: 3 days — Store polenta and ragout in separate airtight containers.
Freezer: 2 months — Polenta texture may become grainy after thawing; whisk in a little water when reheating.
Reheating: Reheat ragout on the stovetop over medium heat. Reheat polenta with a splash of water or stock to restore creaminess.
