Mediterranean Chicken Stew on Polenta

We were very pleased with the results of this Mediterranean chicken stew. First of all, its flavors are very reminiscent of the Mediterranean with the sultry black olives and tomato bits briefly stewed with the chickpeas and chicken. Second, the appearance of the dish really has a wow factor when you strew the chicken and vegetables across the rich creamy polenta. The most surprising of all is that it was so easy to make the polenta in the oven. It just baked away happily in the oven while the stew went together on top of the stove. Best of all, this dish comes together in thirty minutes.

If you aren’t a fan of chickpeas (that would include my husband), by all means use cannellini beans. I can see shrimp in this stew, briefly sautéed and added at the last minute in place of the chicken. Most any fresh herb would suffice. We chose fresh oregano because we have it spilling over in abundance in our herb garden. Feel free to use marjoram, thyme, or basil. A brief word about fresh oregano – every time we’ve planted it, it has thrived and taken over sections of the herb garden. In the spring it has pretty delicate pink blossoms. It is a perennial that keeps on giving and will reward you for years to come. But don’t say I didn’t warn you about it taking over.

Mediterranean Chicken Stew over Polenta
Adapted from Great Food Fast by Martha Stewart

1 ½ pound boneless, skinless chicken breasts halves, cut into ¾” chunks
Kosher salt and freshly ground black pepper
3 teaspoons olive oil
4 garlic cloves, peeled and minced
1 15.5 ounce can chickpeas or cannelloni beans, drained & rinsed well
4 – 5 plum tomatoes, cored, seeded, & cut into ½” pieces yielding 2 cups
3 tablespoons pitted kalamata olives, cut in half
1 teaspoon champagne vinegar or other white wine vinegar
¼ cup chopped fresh Italian flat-leaf parsley
Polenta for serving, recipe below

Season chicken with kosher salt and freshly ground black pepper. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden, about 3 to 4 minutes. Transfer to a plate.

Reduce the heat in the skillet to medium-low. Add remaining teaspoon of oil to the skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds, taking care not to let the garlic burn. Add the drained beans and 1 cup of water. Bring the mixture to a boil and cook until the liquid is reduced by half, about 2 minutes. Add the tomatoes, cook over medium heat until starting to break down, about 3 to 4 minutes. Add the olives, vinegar, and cooked chicken along with any accumulated juices to the pan. Toss until warmed through, about 1 minute. Stir in chopped parsley. Serve over polenta, recipe below.

Printable recipe (including polenta)

Oven Baked Polenta
Adapted from Great Food Fast by Martha Stewart

¾ cup cornmeal, we used yellow
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups water
¼ cup milk
2 tablespoons butter
1 teaspoon chopped fresh oregano or marjoram

Preheat oven to 425 degrees F. In an ovenproof saucepan or (ovenproof casserole) with a lid, whisk together the cornmeal, salt, pepper & water. (If you mix the ingredients together before the oven is heated to temperature, whisk them together again at the last minute.) Cover and bake 30 minutes, stirring half way through. Remove from oven, whisk in milk, butter, and oregano until smooth. Serve immediately.

Printable recipe for polenta

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Wind' Down Wednesday at Dizzy, Busy & Hungry, Seasonal Sunday at the Tablescaper & Food on Friday at Carole's Chatter.  

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Have a great weekend everyone.