Saucy Chicken and Sausage over Creamy Parmesan Polenta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
682 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Saucy Chicken and Sausage over Creamy Parmesan Polenta
Description
The Saucy Chicken and Sausage combines browned bite-sized chicken and Italian sausage with sautéed onion and garlic, then deglazed with chicken broth or white wine. Tomato sauce and a touch of hot sauce add depth and mild heat, with butter finishing the sauce for richness. Seasoned with oregano, salt, and pepper, the sauce melds savory and spicy notes.
It is spooned over creamy Parmesan polenta made by cooking cornmeal gradually with water, whisking to avoid lumps, and enriched with Parmesan cheese and butter for a velvety texture and savory flavor. The polenta serves as a smooth base that contrasts nicely with the chunky, flavorful meat sauce.
This hearty dish can be served as a warming main meal. Leftovers keep well refrigerated for up to 5 days or can be frozen for 1-2 months; thaw completely overnight in the fridge before reheating.
Ingredients
For Saucy Chicken and Sausage
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 6 ounce chicken breast boneless and skinless, cut into small bite size pieces (about 1 breast)
- 2 links Italian sausage cut into 1 inch pieces
- salt to taste
- black pepper to taste
- 1 teaspoon oregano dry
- ½ cup chicken broth low sodium or dry white wine
- 1 cup tomato sauce
- 1 tablespoon hot sauce (I used Frank's)
- 2 tablespoon butter unsalted
- 2 tablespoon parsley chopped for garnish, fresh
For Creamy Parmesan Polenta
- 1 cup cornmeal
- 4 to 4 ½ cups water
- 1 cup Parmesan Cheese grated
- 3 tablespoon butter unsalted
- ¼ teaspoon black pepper
Instructions
For Saucy Chicken and Sausage
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
For Creamy Parmesan Polenta
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you'll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you've used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn't taste raw. You will need to whisk occasionally but there's no need to hover over the pot while it's cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Notes
- Store leftovers in airtight container refrigerated for 3 to 5 days.
- Freeze in airtight container for 1 to 2 months; thaw overnight in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 682kcal | 34% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 124mg | 41% |
| Sodium | 1295mg | 54% |
| Potassium | 724mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 344mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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