Agglassato glazed meat chicken on polenta with corn flour

Also this is a dish from my childhood, the ' chicken agglassato glazed meat ': I added a corn flour polenta is topped’ to make it a hearty main dish. If you don't like polenta is also great accompanied by couscous or a simple white rice. The chicken becomes tender due to the fat that melts from its skin and Laurel gives a delicate aroma. I assure you that is delicious and I love it even the smallest.

Ingredients for 4 people:

  • 200 grams of polenta with corn flour
  • 1,5 pounds of chicken into small pieces
  • a tablespoon of tomato paste
  • a glass of dry white wine
  • a golden onion
  • a bay leaf
  • 4 Tablespoons extra virgin olive oil as required
  • 10 grams of butter
  • 40 grams of grated Parmesan cheese
  • salt and pepper

Scrub under running water with a little’ salt the chicken pieces, removing any ' feathers’ residue but not skin. Dry them carefully with a paper towel. Put the oil in a large saucepan and allow to warm up. Add chicken pieces and cook them good from all sides, Turning to ' seal '.

Remove the chicken from the Pan and, in the same oil, Sauté the onion, adding a little’ of hot water, up to sauté. Add the tomato paste, the bay leaf and chicken: pour wine over high heat and then fade the alcoholic part and cook for about 5 minutes over high heat. Put a few tablespoons of hot water, season with salt and pepper and Cook, a low heat in covered pot for about half an hour. The chicken is cooked when the meat is so tender to become detached from the bones.

If the sauce is a little’ liquid, do narrow making it cook few minutes without cover over high heat. For the polenta (We used the Valsugana), follow the doses of the product in water report-polenta: should be thick but not solid. When cooked (8 minutes), Add the butter and stir in the Parmesan. Serve by putting down a generous helping of porridge and over the chicken with a generous spoonful of sauce.

THE PAIRING: This dish goes well with a Montepulciano of Abruzzi very young, for its freshness and aromas of fruit.

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10 comments

Simona January 16, 2014 at 10:23

Hi Ada, excuse the ignorance. The chicken that should be bought is to whole which then divide into small parts from raw?

Reply
Sicilians creative in the kitchen January 16, 2014 at 12:35

Hello Simona! You can also take the chicken pieces and cook it so, with the long cooking the meat flakes and becomes delicious!!! Dear greetings, ADA

Reply
Simona January 26, 2014 at 14:01

Just did…yummy!Instead of the polenta I tried couscous with vegetables around the chicken. Thank you!

Reply
Sicilians creative in the kitchen January 26, 2014 at 17:09

Hello Simona, great idea couscous, more fresh and Mediterranean! a hug. And thanks!

Reply
Maria rossi May 16, 2013 at 13:01

I tried it with polenta valsugana rapid. very good. Thanks

Reply
Sicilians creative in the kitchen May 16, 2013 at 13:02

Thank you for your confidence. ADA

Reply
Ricercadiricette.it February 1, 2013 at 17:52

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fratelli_ai_fornelli February 1, 2013 at 18:48

Thank you very much!!! I'm used’ wonderful news, especially since we are born’ a very short…

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Franca January 12, 2013 at 17:21

Hello, the name of this recipe too aroused memories of childhood. Congratulations for your work, I am Sicilian and I delight in the kitchen. A few months ago I started a blog without any presumption of novelty but simply a desire to rediscover the traditional recipes of my province. If you like give us a look:
http://cannellaegelsomino.blogspot.it/

Reply
fratelli_ai_fornelli January 12, 2013 at 17:42

Hi Franca, Thanks for your visit! We're glad to see other bloggers who, like us, care about the kitchen. Especially Sicilians! We certainly will visit 😉, Indeed, We do it for! 🙂

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