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Polenta with sliced grilled chicken breast topped with marinated colored bell peppers on a ceramic plate on a wooden table with a glass of rose wine.

Chicken with Sausage Polenta

chili herb-roasted chicken, marinated peppers

STARS

Welcome to a textural utopia. Moist, garlic-roasted free-range chicken paired with creamy polenta and fennel sausage for double the protein. Spread the tender marinated peppers—roasted yellow bell peppers, pepperoncini, and pickled cherry peppers tossed in balsamic, olive oil, garlic, and basil—and crunchy pine nuts over the top to experience all the textures in the same bite.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 2 teaspoons thyme leaves
  • 2 sprigs rosemary, leaves only
  • ¼ cup chopped fresh parsley
  • ¼ cup canola or olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon chile flakes
  • 4 boneless, skin-on chicken breasts
  • ¼ cup toasted pine nuts for serving

Pepper Relish

  • 2 yellow bell peppers, sliced thinly
  • 1 tablespoon olive oil
  • 1 cup chopped fresh basil, divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 2 garlic clove, minced, divided
  • 2 teaspoons white sugar
  • Salt, to taste
  • ½ cup canola oil
  • 1 can roasted red peppers, drained 
  • 4 pepperoncini, sliced thinly
  • ½ teaspoon chile flakes, to taste

Sausage Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 cup polenta
  • 1 pound mild Italian sausage
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste
Directions
1
In a container or zip-top bag, combine the garlic, herbs, oil, salt, pepper, and chile flakes. Add the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F. Remove the chicken from the marinade, discard marinade, and arrange on a baking sheet. Roast until the chicken is cooked through, about 20 minutes. Let it rest, covered, before slicing.
3
For the relish, arrange the bell peppers on a baking sheet, toss with olive oil and salt and pepper. Roast for 15 minutes, until browned. 
4
In a blender or food processor, blend ½ cup basil, mayonnaise, both vinegars, 1 garlic clove, sugar and salt until mostly smooth. Slowly stream in the oil with the motor running, until emulsified. 
5
In a bowl, combine the roasted bell peppers, remaining basil, drained roasted red peppers, remaining garlic clove, pepperoncini, chile flakes and basil dressing. Toss well to coat and season to taste.
6
For the polenta, bring the water, milk, butter and salt to a boil in a large pot. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. 
7
Meanwhile, heat a skillet over medium heat with the sausage. Cook, breaking the sausage up with a wooden spoon, until the fat is rendered and the meat is cooked through. Fold the crumbled sausage, parmesan and cheddar into the polenta and cook for 10 more minutes. Season with salt and pepper.
8
To serve, divide the sausage polenta between plates. Top with a chicken breast, pepper relish and pine nuts. 

Chicken with Sausage Polenta

chili herb-roasted chicken, marinated peppers

STARS

Welcome to a textural utopia. Moist, garlic-roasted free-range chicken paired with creamy polenta and fennel sausage for double the protein. Spread the tender marinated peppers—roasted yellow bell peppers, pepperoncini, and pickled cherry peppers tossed in balsamic, olive oil, garlic, and basil—and crunchy pine nuts over the top to experience all the textures in the same bite.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Chicken

  • 2 garlic cloves, chopped
  • 5 sage leaves, chopped
  • 2 teaspoons thyme leaves
  • 2 sprigs rosemary, leaves only
  • ¼ cup chopped fresh parsley
  • ¼ cup canola or olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon chile flakes
  • 4 boneless, skin-on chicken breasts
  • ¼ cup toasted pine nuts for serving

Pepper Relish

  • 2 yellow bell peppers, sliced thinly
  • 1 tablespoon olive oil
  • 1 cup chopped fresh basil, divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 2 garlic clove, minced, divided
  • 2 teaspoons white sugar
  • Salt, to taste
  • ½ cup canola oil
  • 1 can roasted red peppers, drained 
  • 4 pepperoncini, sliced thinly
  • ½ teaspoon chile flakes, to taste

Sausage Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 cup polenta
  • 1 pound mild Italian sausage
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste

Directions

1
In a container or zip-top bag, combine the garlic, herbs, oil, salt, pepper, and chile flakes. Add the chicken and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 400°F. Remove the chicken from the marinade, discard marinade, and arrange on a baking sheet. Roast until the chicken is cooked through, about 20 minutes. Let it rest, covered, before slicing.
3
For the relish, arrange the bell peppers on a baking sheet, toss with olive oil and salt and pepper. Roast for 15 minutes, until browned. 
4
In a blender or food processor, blend ½ cup basil, mayonnaise, both vinegars, 1 garlic clove, sugar and salt until mostly smooth. Slowly stream in the oil with the motor running, until emulsified. 
5
In a bowl, combine the roasted bell peppers, remaining basil, drained roasted red peppers, remaining garlic clove, pepperoncini, chile flakes and basil dressing. Toss well to coat and season to taste.
6
For the polenta, bring the water, milk, butter and salt to a boil in a large pot. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. 
7
Meanwhile, heat a skillet over medium heat with the sausage. Cook, breaking the sausage up with a wooden spoon, until the fat is rendered and the meat is cooked through. Fold the crumbled sausage, parmesan and cheddar into the polenta and cook for 10 more minutes. Season with salt and pepper.
8
To serve, divide the sausage polenta between plates. Top with a chicken breast, pepper relish and pine nuts.