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Italian Herb Chicken With Polenta

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Buy Jack’s Sauces at : http://TheBestSauces.com
Buy Jack’s Teriyaki on Walmart.com: http://www.walmart.com/ip/37620848
here is the recipe:
Ingredients
Herb Chicken
eight hen elements
(Rosemary, Thyme, Oregano, Basil, salt, pepper)

Polenta
2 tablespoons olive oil, plus further for grilling or sauteing if desired
3/four cup finely chopped pink onion
2 cloves garlic, finely minced
1 quart hen inventory or broth
1 cup coarse floor cornmeal
Three tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/four teaspoon freshly floor black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 levels F.

Season Chicken with Italian Herbs listed above. Place in oven for 60 minutes.

In a big, oven-safe saucepan warmth the olive oil over medium warmth. Add the pink onion and salt and sweat till the onions start to show translucent, roughly four to five minutes. Reduce the warmth to low, add the garlic, and saute for 1 to 2 minutes, ensuring the garlic doesn’t burn.

Turn the warmth as much as excessive, add the hen inventory, carry to a boil. Gradually add the cornmeal whereas frequently whisking. Once you could have added the entire cornmeal, cowl the pot and place it within the oven. Cook for 35 to 40 minutes, stirring each 10 minutes to forestall lumps. Once the combination is creamy, take away from the oven and add the butter, salt, and pepper. Once they’re included, steadily add the Parmesan.

Serve polenta on plate and set hen proper on prime or on the aspect. Enjoy.
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Jack’s sauces at: http://TheBestSauces.com
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Jack Scalfani has been concerned in Entertainment business his entire life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his personal line of sauces throughout America.
Jack’s motto is “Do God’s work and He will do your work!

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23 Comments

  1. god is here

    January 21, 2019 at 3:37 pm

    Is that Apple sauce with raw chicken?

    Reply

  2. The gaming Cyoty

    January 21, 2019 at 3:37 pm

    Work on making your chicken it is raw

    Reply

  3. Thomas Lombard

    January 21, 2019 at 3:37 pm

    I would like to do you like that good day just Zach you are at attractive man Postic

    Reply

  4. Marc angot

    January 21, 2019 at 3:37 pm

    Raw

    Reply

  5. Randy Watson

    January 21, 2019 at 3:37 pm

    One thing I know about authentic Italian food is that they want really fresh ingredients with alot of flavour by itself. Some dishes are done differently for each region.
    They are very picky on how it should be done. ūüôā

    Reply

  6. Angela Aitken

    January 21, 2019 at 3:37 pm

    It should have a fluffier texture to it rather than a gummy, gloopy one.

    Reply

  7. Angela Aitken

    January 21, 2019 at 3:37 pm

    The polenta looks way too gummy. It usually turns out a bit more like thinner mashed potatoes, a bit more dry but with a little more hold and body to it. Yours just kind of puddled on the plate like packet mash that had too much water added to it.

    Reply

  8. Covo di iram

    January 21, 2019 at 3:37 pm

    I'm italian, and that's not polenta… but i love you Jack and i'll let you go for this time ūüėÄ

    Reply

  9. Jennifer Roldan

    January 21, 2019 at 3:37 pm

    You make me want bananas 

    Reply

  10. Kenton Johnston

    January 21, 2019 at 3:37 pm

    Nice Knife Jack looks like a victorinox nice good choice 

    Reply

  11. Monica Thomas

    January 21, 2019 at 3:37 pm

    ive never really cooked polenta will try this one thanks Jack. ūüôā

    Reply

  12. MGABBYB

    January 21, 2019 at 3:37 pm

    Here's a tip for leftover polenta, put into shallow dish (or tupperware container).  Refrigerate overnight to set it.  Cut into squares or triangles.  Fry in olive oil until lightly brown and crispy.  Or you can even do it in a toaster oven (spray pan w/Pam).  It makes a great crunchy snack.

    Reply

  13. Cooking With Jack Show

    January 21, 2019 at 3:37 pm

    If you missed yesterday's video you missed a great international dish. Italian Herb Chicken With Polenta

    Reply

  14. CordialBacon2

    January 21, 2019 at 3:37 pm

    Sooo.. Mashed potatos made with corn? xD looks delicious. I've never had polenta.

    Reply

  15. Autumn Petro

    January 21, 2019 at 3:37 pm

    Great recipe Jack. I have never tried polenta, but this may change that. I hope that you are having a Safe and Happy Halloween. I didn't get one kid tonight. My kids are really happy about that because they get to eat all the candy themselves. 

    Reply

  16. fady263

    January 21, 2019 at 3:37 pm

    Next video has to be in 60fps, get ur video game up jack

    Reply

  17. Alex Caraballo

    January 21, 2019 at 3:37 pm

    I burn myself all the time grabbing the pot straight out of the oven lol. I saw you grabbed it a couple of times. Thanks for the videos, happy Halloween Jack. 

    Reply

  18. Some Southern Stuff

    January 21, 2019 at 3:37 pm

    Looks super! Gotta try it!
    BTW, isn't "polenta" Italian for "grits"?  LOL

    Maybe you could use grits instead of cornmeal?

    Reply

  19. frazzled pots75

    January 21, 2019 at 3:37 pm

    The difference between grits, corn meal, and polenta is the grind, they are all made from grinding corn,grits are corse in texture, polenta texture is finer than grits, and the cornmeal has a finer texture than the polenta

    Reply

  20. Mathias Petersen

    January 21, 2019 at 3:37 pm

    Hey Jack. 

    I have watched your show for a while now. 

    Im from Denmark in Scandinavia, and we have a dish in english called pickled egg. 

    I really think you should try making a video about this. Its a very common and famous egg-dish. It takes a bit of time to make, because it has to set in a kind of brine. Would you please try it, and taste it for yourself. Its delicious and i know that you and your family will love it. 

    I got the recipe here. 

    1-2 large onions 
    4-5 eggs

    Stuffing

    Mustard 
    Tabasco
    Vinegar

    Take the shell of the onion. Take a pot with water, put the shells in and bring to the boil . Add the eggs . Let them boil for 30 minutes.

    Meanwhile, prepare the saltbrine:
    Take a canning jar with a tight fitting lid, and add water and LOTS of salt. Peel the eggs, and add the eggs in the glass and make sure that water / salt covers the eggs.

    After 10 days , the eggs are ready . You take the yoge out and fill the eggs with mustard, tabasco and vinegar and eat the whole egg in a mouth filling.

    Reply

  21. Gary Klingelsmith

    January 21, 2019 at 3:37 pm

    Why red onions? Why not white or yellow??

    Reply

  22. d

    January 21, 2019 at 3:37 pm

    polenta = grits

    Reply

  23. KKB1976

    January 21, 2019 at 3:37 pm

    What the hell are you doing??? This is not polenta!!! Shame on you!!!

    Reply

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