Hunting chicken with garlic polenta recipe
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To Assemble
4 servings Chicken 4 pieces chicken thighs 3 pieces bay leaves 3 sprigs of rosemary 500 ml of red wine 2 cloves of garlic 1 tbsp plain flour 3 tbsp olive oil 4 pcs. anchovies 400 g of tomatoes peeled cut , from the tin 1 handful of kalamata olives salt ground pepper Polentai 6 cloves of garlic olive oil 3 sprigs of rosemary 150 g of polenta 40 g of manna slo 60 g of grated Parmesan salt
Procedure for the recipe
1 Salt and pepper the bacon or chicken portions, put them in a bowl, add the bay leaves, the rosemary and the garlic cloves, crushed with the flat side of a knife. Pour the wine over everything so that the meat is covered and leave in the fridge overnight.
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2 Remove the meat from the marinade, pat dry with a paper towel and lightly roll each portion in flour. Heat about 3 tablespoons of oil in a cast-iron pot and gradually fry the chicken portions on all sides until they are golden brown.
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3 Next, add the anchovies to the broth and let them melt in the oil. Add the garlic from the marinade, the tomatoes, the roast chicken, the olives and pour the marinade over everything. Bring to the boil, cover and return to the oven preheated to 180 degrees. The chicken will braise in the oven for 70 minutes. In the meantime, prepare the polenta.
TIP: Simple Czech dishes. Heat a layer of oil about 5 mm high in a frying pan, add the rosemary sprigs, fry for about a minute, then add the garlic. Now fry for a very short time, when the garlic starts to brown, take it out with the rosemary through a sieve and drain it.
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5 Bring 750 ml of water to the boil in a saucepan, add the polenta and stir.
