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Braised Chicken with Pepper Sauce and Cheese Polenta

Yield 4 servings


  • Cheese Polenta
  • Vegetable cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 small chicken leg quarters (about 2 pounds), skinned
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 1 cup diced red bell pepper
  • 1 cup low-salt chicken broth
  • 1/2 cup dry white wine or nonalcoholic wine
  • 2 teaspoons chopped fresh rosemary
  • 2 bay leaves
  • 2 tablespoons no-salt-added tomato paste
  • 4 canned anchovy fillets, finely chopped, or 2 teaspoons anchovy paste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 475
  • caloriesfromfat 28 %
  • fat 15 g
  • satfat 6.8 g
  • monofat 4.6 g
  • polyfat 2.8 g
  • protein 44.4 g
  • carbohydrate 40.3 g
  • fiber 5.7 g
  • cholesterol 155 mg
  • iron 4.5 mg
  • sodium 1065 mg
  • calcium 73 mg

How to Make It

  1. Prepare Cheese Polenta, and spread in bottom of a 9-inch square baking pan coated with cooking spray. Press plastic wrap over surface of polenta, and chill 2 hours or until firm.

  2. Sprinkle salt and pepper over chicken. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion and garlic; sauté 2 minutes. Add bell pepper, broth, wine, rosemary, and bay leaves; stir to deglaze pan. Stir in tomato paste and anchovies.

  3. Return chicken to pan; bring to a boil. Bake chicken mixture at 350° for 45 minutes or until done.

  4. Remove chicken from pan with a slotted spoon; set aside, and keep warm. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture and lemon rind to pan; bring mixture to a boil, and cook 1 minute or until thickened, stirring constantly. Discard bay leaves. Return chicken to pan, and cook an additional 4 minutes or until thoroughly heated.

  5. Cut polenta into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Place polenta triangles on a broiler pan coated with cooking spray, and broil 3 minutes on each side or until lightly browned.

  6. Arrange 1 chicken leg quarter and 2 polenta triangles on each of 4 plates; spoon 1/2 cup sauce over each serving.

  7. Lower-Fat Version: Omit Gorgonzola cheese from the polenta, and add 1/4 teaspoon salt.

  8. Substitute 4 (6-ounce) skinned, boned chicken breast halves for the leg quarters. Bake per recipe.

  9. Calories 334 (14% from fat); Protein 9g; Fat 1g; (sat 8, mono 6g, ploy 2g); Carb 2g; Fiber 7g; Chol 66mg; Iron 3mg; Sodium 1044mg; Calc 38mg