Thursday, April 17, 2014
By RUSS PARSONS McClatchy Newspapers
(Continued from page 3)
polenta topped with braised chicken and sausage with green olives.
How easy is polenta? Pour water into a wide, deep pot; stir in polenta; bake; stir; bake; stir and done.
3. Pour off all but about 1 tablespoon of the fat and return the pan to the fire. Remove the sausage from the skins and crumble into the pan in hazelnut-sized chunks. Cook, stirring occasionally, until the sausage is well browned on all sides, about 10 minutes.
4. Add the onion and cook until it wilts, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes.
5. Add the red wine and cook, stirring and scraping the bottom of the pan to release all the browned bits. Continue cooking until the wine reduces to a syrup, about 5 minutes.
6. Add the tomatoes and stir them in. Cook until they begin to change color from bright red to brick, about 5 minutes. Return the chicken to the pan, skin side up, and scatter the green olives into the sauce.
7. Reduce the heat to low and cook until the chicken can be penetrated easily with a paring knife or carving fork, about 30 minutes. Taste and add more salt if needed and sprinkle with parsley.
Each serving, without polenta: 366 calories; 25 grams protein; 12 grams carbohydrates; 2 grams fiber; 21 grams fat; 5 grams saturated fat; 81 mg. cholesterol; 2 grams sugar; 667 mg. sodium.