Wednesday, March 2, 2011

Roasted Balsamic Chicken and Vegetables on a Bed of Polenta

My husband recently ordered braised beef short ribs and vegetables that was served on a bed of polenta at Chicago restaurant Piccolo Songo. I'm not a fan of beef short ribs, but was interested in trying chicken and vegetables served on top of polenta. The combination is delicious! I served this with a side of roasted cherry tomatoes for an elegant meal.

Roasted Balsamic Chicken and Vegetables
Serves 2

1 boneless, skinless chicken breast, cut into large pieces
1 red pepper, cut into large pieces
4 carrots, cut into large pieces
1 white onion, cut into large pieces
1 cup fingerling potatoes, cut into large pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon oregano
Salt and pepper
Fresh chives for garnish

1. Combine chicken, vegetables, olive oil, balsamic vinegar, oregano, salt, and pepper.
2. Roast in 400 degree oven for 30 minutes.
3. Serve on a bed of soft polenta, topped with chives

Soft Polenta
Serves 2
1/2 cup quick cooking polenta
1 and 1/2 cup chicken broth
2 ounces shredded Parmesan cheese

1. Bring chicken broth to a boil.
2. Add polenta and stir constantly for five minutes. Remove from heat.
3. Add Parmesan cheese.

Roasted Cherry Tomatoes
Serves 2

1 pint cherry tomatoes
1 teaspoon olive oil
1 garlic clove, crushed
Salt and pepper
Fresh basil, diced

1. Combine all ingredients.
2. Roast at 400 degrees for 20 minutes.
3. Remove from oven and top with fresh basil.

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