Baked Rosemary Chicken With Polenta #RSC |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is made with chicken drumsticks which are baked with creamy, cheesy grits (polenta). Ingredients:
8 chicken drumsticks |
kosher salt |
fresh ground black pepper |
1 tablespoon olive oil |
2 rosemary sprigs, coarsely chopped |
fresh lemon juice |
4 cups chicken broth |
1 cup coarse cornmeal or 1 cup grits |
1 ear of corn, kernals removed |
1 jalapeno pepper, seeded and minced (optional) |
1/4 cup red bell pepper, chopped |
1 cup monterey jack cheese, shredded |
1 pinch kosher salt (optional) |
1/2 pint grape tomatoes, halved |
reynolds wrap foil |
Directions:
1. In a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
2. Meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
3. Preheat oven to 375 degrees F; butter a baking dish large enough to hold all the chicken.
4. Stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
5. Pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with Reynolds Wrap aluminun foil.
6. Bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.
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