Creamy Polenta with Chicken, Caramelized Shallots, Arugula

Name: Creamy Polenta with Chicken, Caramelized Shallots, Arugula
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters arugula; 4 servings Kosher salt and freshly ground black pepper; 1 liters homemade or store-bought low sodium chicken stock, divided; 4 Tbsps olive oil, divided; 57 grams Parmesan cheese, grated; 79 milliliters toasted pine nuts; 355 milliliters polenta (see note above); 710 milliliters large shallots, sliced thin (about; 340 grams boneless, skinless, chicken breast (about 2 medium); 3 Tbsps unsalted butter, cut into cubes

You can never have too many main course recipes, so give Creamy Polenta with Chicken, Caramelized Shallots, Arugulan a try. One portion of this dish contains around 38g of protein, 39g of fat, and a total of 716 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free diet. Head to the store and pick up shallots, polenta, chicken breast, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Slice chicken in half horizontally so that pieces are of equal thickness.

Ingredients you will need

Whole Chicken

Heat 4 cups broth in medium saucepan over medium heat to simmer.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add chicken and reduce heat to bare simmer. Cook until chicken is just cooked through (160°F), about 15 minutes.

Ingredients you will need

Whole Chicken

Transfer chicken to plate (reserve all broth) and shred into bite sized pieces when cool enough to handle.

Ingredients you will need

Whole Chicken

Broth

Place chicken in a small bowl and pour 3/4 cup broth over chicken to keep moist. Season to taste with salt and pepper.

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Salt And Pepper

Whole Chicken

Broth

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Bowl

Heat 3 tablespoons oil in medium skillet over medium heat until shimmering.

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Cooking Oil

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Frying Pan

Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook, stirring, until shallot begin to turn golden, 10 to 15 minutes.

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Black Pepper

Shallot

Salt

Heat 5 cups broth (using both chicken cooking broth and fresh unused broth) in large heavy-bottomed saucepan over medium-high heat. When broth comes to boil, whisk in polenta in a fine steady stream. Bring to simmer, whisking, then lower heat so that mixture remains at a low boil (see note above). Cook until polenta is soft and creamy, stirring occasionally (see note above), and adding extra broth as necessary (use water if broth runs out).

Ingredients you will need

Whole Chicken

Polenta

Broth

Water

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Whisk

Sauce Pan

When polenta is cooked, remove from heat and whisk in butter and Parmesan until combined. Season to taste and keep warm (see note above).

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Parmesan

Polenta

Butter

Equipment you will use

Whisk

Add chicken (with broth) to shallots and heat over medium heat until just warmed through. Season to taste.

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Shallot

Whole Chicken

Broth

Spoon polenta into serving bowls and top with chicken mixture and pine nuts. Top with arugula and drizzle with remaining oil and a sprinkle of salt and pepper.

Ingredients you will need

Salt And Pepper

Pine Nuts