Home » Agglassato glazed meat chicken on polenta with corn flour

Agglassato glazed meat chicken on polenta with corn flour

by Ada Parisi
5 min read

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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Simona January 16, 2014 - 10:23

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

Sicilians creative in the kitchen January 16, 2014 - 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

Simona January 26, 2014 - 14:01

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

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

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

Maria rossi May 16, 2013 - 13:01

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

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

Thank you for your confidence. ADA

Ricercadiricette.it February 1, 2013 - 17:52


We decided that your blog is the blog of the month on Facebook by Ricercadiricette.it! Greetings and thanks!!!


fratelli_ai_fornelli February 1, 2013 - 18:48

Thank you very much!!! Is’ wonderful news, especially since we are born’ a very short…

Franca January 12, 2013 - 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:

fratelli_ai_fornelli January 12, 2013 - 17:42

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


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