Best 8 Chicken Stew Wpolenta Recipes

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Chicken stew with polenta is a classic comfort food dish that can be enjoyed by people of all ages. It is a hearty and flavorful dish that is perfect for a cold winter day. The combination of chicken, vegetables, and polenta creates a meal that is both satisfying and delicious. There are many different recipes for chicken stew with polenta, so you can find one that suits your taste. Whether you prefer a simple stew with a few ingredients or a more complex dish with a variety of flavors, you are sure to find a recipe that you will love.

Here are our top 8 tried and tested recipes!

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES



Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 46m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

  • Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
  • Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

CHICKEN-AND-POLENTA PUTTANESCA MELTS



Chicken-and-Polenta Puttanesca Melts image

In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a hearty dinner with plenty of zippy sauce to keep every bite interesting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

8 slices (each 1/2 inch thick) precooked polenta, such as San Gennaro (about 12 ounces total)
1 pound chicken cutlets (4 large pieces, each 1/2 inch thick)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 cup mixed pitted olives, halved
2 tablespoons capers
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups homemade or store-bought marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O
Chopped fresh parsley leaves, for serving (optional)

Steps:

  • Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
  • Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
  • Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW



Creamy Polenta for Mediterranean Chicken Stew image

Serve this creamy dish with our Mediterranean Chicken Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter

Steps:

  • In a large saucepan, bring water, salt, and pepper to a boil over high heat.
  • Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
  • Remove from heat; stir in Parmesan cheese and butter until smooth.

POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

CRISP ITALIAN CHICKEN & POLENTA



Crisp Italian chicken & polenta image

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

500g pack ready-to-use polenta
25g parmesan , grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary , torn
1 garlic clove , sliced
2 tbsp olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
  • Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium

DELICIOUS CHICKEN OVER FRIED POLENTA



Delicious Chicken over Fried Polenta image

This is fast & fabulous! Created for RSC Lucky 13. If you can do portion control, this is 4-6 servings BUT it is so good that my family of 4 devoured the whole thing & wanted more. An example of a good recipe for firm polenta is recipe#245560. Enjoy!

Provided by Elmotoo

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 boneless chicken breasts, cubed
1/4 cup soy sauce
1/4 cup honey
1/2 tablespoon ground cinnamon
1 teaspoon dried ancho chile powder
2 tablespoons canola oil
4 cups onions, peeled halved, & sliced thinly, approx. 2 large
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup canola oil
4 cups firm prepared polenta (or 2 packages of polenta from the store.)

Steps:

  • Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
  • Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
  • In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
  • In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
  • When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
  • Serve chicken over fried polenta.

CHICKEN STEW W/POLENTA



Chicken Stew W/Polenta image

Make and share this Chicken Stew W/Polenta recipe from Food.com.

Provided by katie in the UP

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups prepared polenta
1 lb boneless skinless chicken breast, 1/4 inch thick (sliced across grain)
1 (10 ounce) artichokes, drained
1 (10 ounce) box frozen spinach, defrosted and drained
1 (14 ounce) can tomatoes (whole squeeze to break up in pieces DO NOT DRAIN)
4 tablespoons tomato paste
2 garlic cloves, chopped
1/2 cup shredded baby carrots
2 tablespoons olive oil
1 tablespoon italian seasoning
salt and pepper
1 teaspoon crushed red pepper flakes (optional)
shredded parmesan cheese

Steps:

  • In a large skillet, add olive oil, sliced chicken breast and garlic.
  • Saute until almost cooked through.
  • Add tomato paste and saute an additional 3 minutes.
  • Add the rest of the ingredients (except cooked polenta and parmesan cheese).
  • Simmer 10 minutes.
  • Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
  • Serve with green salad and garlic bread!

Nutrition Facts : Calories 187.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 43.9, Sodium 228.9, Carbohydrate 13.1, Fiber 5.7, Sugar 4, Protein 22.3

Tips:

  • Use a variety of vegetables: This will add flavor and texture to your stew. Some good options include carrots, celery, onions, potatoes, and green beans.
  • Brown the chicken before stewing it: This will help to develop flavor and prevent the chicken from becoming dry.
  • Use a flavorful broth: The broth is the base of your stew, so make sure it's flavorful. You can use chicken broth, beef broth, or vegetable broth.
  • Add herbs and spices: Herbs and spices will add depth of flavor to your stew. Some good options include thyme, rosemary, garlic, and paprika.
  • Simmer the stew for at least 1 hour: This will allow the flavors to meld and the chicken to become tender.
  • Serve the stew with polenta: Polenta is a creamy, cornmeal-based dish that pairs perfectly with chicken stew.

Conclusion:

Chicken stew with polenta is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting meal, give chicken stew with polenta a try!

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