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Rustic Chicken Stew & Creamy Polenta

Course Entree
Cuisine Italian Romanian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Florentina


  • 2 lb organic free range chicken -bone in skin on(wings & breast, or your favorite parts)
  • 1/4 c extra virgin olive oil
  • 1 c onion -chopped
  • 1/2 green bell pepper -diced
  • 1 tbs sweet paprika
  • 1/4 tsp sea salt + more to taste
  • 1/2 tsp red pepper flakes
  • 3 leaves bay
  • 8 parsley sprigs
  • 1 1/2 c water or chicken stock-low sodium
  • 2 carrots -diced
  • 1 1/2 c heirloom cherry tomatoes - sliced
  • 1 c green peas frozen organic
  • 1/2 c fresh herbs like micro greens, parsley or chives (optional)

For The Creamy Polenta

  • 9 c spring water
  • 2 c yellow cornmeal -medium grind
  • 2 tbs butter -cold
  • 1 tsp sea salt + more to taste
  • 1/4 c parmigiano reggiano optional
  • 1 bay leaf
  • 1/2 c heavy cream


  • Heat up the olive oil in a heavy bottom cast iron pot. Add the onion and saute for 5 minutes or until translucent. Add the pepper flakes and bell pepper and saute for 5 more minutes, making sure not to burn the onion.
  • Add the chicken to the pan , stir everything together with a wooden spoon and allow to cook for 5 minutes. Add the paprika and stir until the chicken is nicely coated. Pour in the chicken stock and bring to a simmer. Cover with a lid and allow to simmer for 15 minutes.
  • Add the bay leaves and carrots and continue simmering on low heat for 45 min partially covered. Add the green peas and let them cook for about 5 minutes until heated through. Remove from heat, adjust seasonings and add the sliced tomatoes. Cover with the lid and let sit for 5 minutes for the tomatoes to release their juices in the stew. Serve over creamy polenta with a sprinkling of the fresh herbs/ micro greens and surrounded with the gravy.
  • Meanwhile make the polenta by bringing the water to a boil, add the salt and bay leaf. Turn down the flame to low. Start pouring in the cornmeal in a steady stream while whisking constantly until everything is incorporated.
  • Allow the polenta to simmer and switch to a wooden spoon. Stir every 15 minutes or so, until desired thickness is achieved (45 min -1 hour) Taste to make sure the grains are tender, remove from heat and stir in the cold butter, then the heavy cream and the parmigiano reggiano.