Pollo alla Romana con Polenta (Chicken Roman style with Polenta)

 

                This dish from Rome combines the archetypal iastes of Italy ; olive oil, garlic, onions tomatoes and peppers. It is excellent with pasta or with polenta, which is one of the staple foods of northern Italy. Usually prepared in a special polenta pot, made of copper and shaped like a cauldron, boiled polenta is often served in lieu of bread. When reheated with butter and cheese or a tomato sauce, polenta becomes a more substantial side dish.

Pollo alla Romana (Chicken Roman style)

                Check the pot occasionally to ensure the liquid has not evaporated. If necessary, add a little more wine or water. 

Serves 6

• 30 ml olive oil
• 2 garlic cloves, unpeeled and crushed
• 2 onions, finely chopped
• 2 kg chicken pieces
• 375 gr ripe plum (Roma) tomatoes, peeld and coarsely chopped
• 3 green bell peppers, seeded and cut into strips
• 125 ml dry white or red wine
• 10 ml chopped oregano
• 2 ml salt
• 2 ml ground black pepper
• 1 quantity sliced Polenta (see recipe)
• 125 gr grated parmesan cheese
• 45 gr butter, cut in small pieces

1. Heat the oil in a large saucepan, add the garlic and onions and stir-fry until the onions are soft and golden ; remove the garlic and discard.
2. Push the onions to one side of the saucepan.
3. Wipe the chicken and pat dry ; add to the pan, adding a little more olive oil, if necessary, and brown the chicken in batches and return all the browned chicken to the pan.
4. Add the tomatoes, bell pepper strips, wine, oregano and salt and pepper ; cover the saucepan and simmer over gentle medium heat until the chicken is tender, about 45 to 50 minutes.
5. Meanwhile, preheat the oven to 400F (200C).
6. Place the polenta slices in a buttered ovenproof dish, sprinkling the grated parmesan cheese between each layer ; dot the top surface with the butter.
7. Put the polenta in the oven until heated through, about 10 minutes.
8. To serve, place the chicken portions on serving plates and spoon over some of the sauce.
9. Serve with the hot polenta.

Polenta

                Cooking the polenta in a mixture of white wine and water gives extra flavor.

Serves 6

• 625 ml water 
• 2 ml salt
• 185 gr finely ground cornmeal (polenta)

1. Heat the water to boiling in a large saucepan, then add the salt ; add the polenta and cook slowly for about 20 minutes, stirring constantly.
2. The mixture should be thick and smooth.
3. Rinse a tray with cold water, and spread the polenta mixture over it in a layer ½ in (1.25 cm) thick ; allow to cool.
4. Cut into slices, or dip your hands in flour and shape into dumplings the size of large walnuts.
5. Use as required.

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