Ingredients
- 3 tablespoon extra virgin olive oil
- 4 tablespoon large chicken breasts cut into 8 pieces, about 3 #
- 4 clove garlic, chopped or 4 tablespoon garlic puree
- 1/2 cup martini and rossi vermouth, rosso
- 1 cup 8 oz can chopped tomatoes
- 1 cup canned chicken stock
- 3/4 cup mustard
- 1 tablespoon paprika
- 1/2 cup chopped parsley
- 2 cup instant polenta
Preparation
Baking Directions:
Heat olive oil over high heat in a Dutch oven.
Season chicken well with salt and pepper and brown in the oil; you may need to do this in batches.
Return all of the chicken to the pot and add the garlic to the oil; cook until fragrant, about 1 minute.
Add the paprika to the chicken and cook for ½ minute or until paprika becomes fragrant.
Deglaze the pan with the vermouth.
Reduce till nearly dry.
Add the chicken stock and tomatoes.
Cover with a lid and bring to a boil.
Lower heat to a low simmer and braise the chicken for about 10 minutes or until cooked.
Turn off heat and stir in the mustard.
Allow to cool at room temperature and then mix in the parsley.
Divide the stew into 4 portions and vacuum-seal or place into 4 Ziploc bags.
Squeeze as much air out as possible and seal.
Freeze flat.
Serving Directions:
Cook polenta per manufacturer’s instructions.
Remove a portion from the freezer before you go to work and allow to defrost in the refrigerator or reheat in a microwave on high for 7 minutes or place in a medium saucepot and reheat covered over medium-high heat for 12 minutes.
Serve over soft polenta.
