Chicken Polenta And Red Pepper Ragoût Recipes

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CHICKEN WITH VEGETABLE RAGOUT AND POLENTA



Chicken with Vegetable Ragout and Polenta image

Provided by Sandra Lee

Categories     main-dish

Time 5h6m

Yield 6 servings

Number Of Ingredients 10

3 cups frozen primavera vegetable medley (recommended: Birds Eye)
6 boneless, skinless chicken breasts, rinsed and patted dry
Salt and freshly ground black pepper
1 1/2 teaspoons Italian seasoning (recommended: McCormick)
1 (14-ounce) jar pasta sauce
2 tablespoons tomato paste
1 teaspoon crushed garlic
1/4 cup dry sherry
1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
Grated Parmesan, for garnish

Steps:

  • Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
  • In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
  • Serve hot with Parmesan.

"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS



Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 25

3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic
2 cups vegetable stock
2 cups heavy cream
1 cup cornmeal
1 cup grated Parmesan
Salt and pepper
1/8 cup grapeseed oil
1 onion, medium diced
2 cloves garlic, chopped
1 carrot, peeled and diced medium
1 zucchini, medium dice
1 yellow squash, medium dice
1 small eggplant, medium dice
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup kalamata pitted black olives, cut in 1/2
Kosher salt
Freshly ground black pepper
2 fresh plum tomatoes, diced
6 to 8 sprigs fresh basil

Steps:

  • Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
  • Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
  • Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
  • Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

CHICKEN, POLENTA, AND RED PEPPER RAGOûT



Chicken, Polenta, and Red Pepper Ragoût image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

1 leek (white and pale green part only)
1 medium onion
1 red bell pepper
1 large garlic clove
2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll)
1 cup canned chopped tomatoes
1/8 teaspoon dried thyme, crumbled
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

  • Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
  • In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
  • Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.

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