Steps to Make Any-night-of-the-week Chicken and Vegetable Polenta with Artichoke Hearts

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken and vegetable polenta with artichoke hearts. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken and Vegetable Polenta with Artichoke Hearts is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken and Vegetable Polenta with Artichoke Hearts is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook chicken and vegetable polenta with artichoke hearts using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chicken and Vegetable Polenta with Artichoke Hearts:

1. Get chicken drumsticks
2. Get olive oil, extra virgin
3. Make ready onions, sliced
4. Get carrots, minced
5. Get celery sticks, chopped
6. Prepare jalapenos, sliced (optional)
7. Get rosemary, ground
8. Prepare bay leaf, ground
9. Get fennel seeds
10. Make ready salt
11. Make ready polenta meal
12. Take water
13. Make ready artichoke hearts
14. Make ready pecorino Romano cheese

Steps to make Chicken and Vegetable Polenta with Artichoke Hearts:

1. Season and roast the drumsticks at 375°F for about 30 minutes, but not pulling it out of the oven until the internal temperature reaches 165°F. Set aside to cool.
2. Set three tablespoons olive oil in a large saucepan on low heat, and add the onions, carrots, celery, and let simmer with the rosemary, bay, fennel, and salt. Also toss in the jalapeno for some kick if you are so inclined. I know jalapenos aren't Italian, but I thought it lent some good flavor and punch. Red pepper flakes would be a decent alternative.
3. Tear apart the chicken, and toss the chicken, and torn up skin, into the veggies and simmer a few minutes.
4. In another 3 quart saucepan, heat the polenta on low while slowly adding the water. Only add a little water at a time, waiting until the last bit of water is fully absorbed before adding the next bit. Also add the drippings from the roast chicken.
5. When the polenta and water is just about completely incorporated, add the artichoke hearts, and give it a few stirs. Keep the polenta on low, stirring, until the polenta thickens to the point you can stack a spoonful of polenta on the polenta.
6. Mix the chicken and veggies into the polenta, add the cheese, stir to incorporate, and then spread evenly into an 18"x13" cake pan. Refrigerate for an hour or so to set.
7. Heat individual slices, and serve warm.

So that’s going to wrap it up with this special food chicken and vegetable polenta with artichoke hearts recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!