Sofrito Braised Chicken with Polenta and Broccoli Rabe

2
chicken breast
2
chicken thighs
1/3 bunch
broccoli rabe
1/2 cup
milk
1/2 cup
red onion
1/4 cup
celery
1/4 cup
carrot
2 sprigs
rosemary
2 sprigs
sage
3
cloves garlic
1/4 cup
polenta
1/4 cup
castlevetrano olives
1/4 cup
white wine
1/4 cup
extra virgin olive oil
2 tbsp
tomato paste
2 tbsp
Parmesan Reggiano
2 tbsp
butter
2 tbsp
salt
1 tbsp
black pepper

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  1. Simmer carrot, onion, celery and 2 tablespoons of olive oil for 20-25 minutes or until tender.

  2. Boil milk with 1 cup of water, add polenta, butter and 1 teaspoon of salt and whisk to combine. Simmer for 30 to 40 minutes or until tender.

  3. Season chicken with pepper and 1 tablespoon of salt. Sear chicken in 1 tablespoon of olive oil, add garlic, herbs and tomato paste and continue to cook until olive oil has developed a red color. Add cooked carrot, onion and celery and deglaze with white wine and simmer with olives for 10-15 minutes or until chicken is fully cooked.

  4. Saute broccoli rabe in 1 tablespoon of olive oil and 1 teaspoon of salt 1-2 minutes or until tender.

  5. Serve braised chicken over polenta with sautéed broccoli rabe on the side.

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