Braised Chicken Legs in Roasted Pepper Sauce over Polenta
Servings 4
Ingredients
- 3 lb chicken legs bone in organic
- 3 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 carrot diced
- 6 cloves garlic minced
- 5 roasted bell peppers red
- 1 lb green peas fresh or frozen
- 2 tbsp all purpose flour
- 1 tbsp red wine vinegar
- 2-3 c Water
- 2 tsp Sea salt + more to taste
- 2 leaves bay
- 5 thyme sprigs
- 2 tbsp fresh chives for garnish
For the Polenta
- 5 c water
- 1 c yellow cornmeal polenta
- 1/2 tsp sea salt + more to taste
- a splash of heavy cream or coconut cream
Instructions
- Roast and peel the bell peppers then transfer them to a small food processor together with the red wine vinegar. Process until s rustic texture forms. Se aside.
- Heat up a large cast iron pot over medium low flame. Add the olive oil and onion. Saute until translucent, about 10 minutes. Stir in the carrots and cook a few more minutes then add the garlic and stir.
- Season the chicken legs generously with the sea salt and red pepper flakes all over. Add them to the pot with the onion and carrots. Sprinkle with the flour all over the top and toss to coat well in all the oils.
- Add in the roasted pepper sauce, bay leaves and thyme and enough water to come up the sides of the chicken legs, but without covering them. Stir to combine and bring to a gentle simmer. Cover with a tight lid and simmer on very low flame for 45 minutes.
- After 45 minutes have passed remove the lid and simmer an addition 10 minutes or so until the sauce has reduced to your liking. Add the green peas and cook until just warmed through 2 to 3 minutes. Adjust seasonings to your taste with more sea salt and serve over the creamy polenta.
- Meanwhile make the polenta by bringing 5 cups of water to a boil. Season well with sea salt and whisk in the cornmeal. Partially cover with lid and cook for about 35 minutes until thickened to your liking, making sure to stir a few times during the cooking process. Remove from heat and stir in the cream.
- Divide the polenta between 4 bowl and spoon the braised chicken legs over the top surrounded by the roasted pepper sauce. Garnish with the chives.