Easy Recipe For Chicken with Stewed Chorizo and Golden Raisins on Creamy Goat Cheese Polenta

Chicken with Stewed Chorizo an
10 chicken thighs, boneless and skinless
3 spicy chorizo sausages, diced 1/2-inch thick
1 Tbsp olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
1 tsp chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
½ cup golden raisins
½ tsp salt
¼ tsp black pepper
Creamy Goat Cheese Polenta
3 ½ cup canned low-salt chicken broth
2 ½ cup whole milk
1 tsp salt
½ tsp ground black pepper
1 ½ cup yellow cornmeal
1 cup goat cheese

Chicken with Stewed Chorizo an

1. Pat the chicken dry and season with salt and pepper.

2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, brown the chicken on both sides and transfer to plate.

3. Pour off all but 1 tablespoon of fat from skillet and add the chorizo, onion, garlic, and thyme and cook over medium heat for 6 minutes.

4. Stir in tomatoes,raisins, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

Creamy Goat Cheese Polenta

1. Bring broth and milk to a boil in heavy large saucepan over high heat.

2. Gradually whisk in cornmeal. Reduce heat to medium.

3. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes.

4. Whisk in cheese, season with salt and pepper and serve.

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