Polenta with chicken in a creamy sauce

Type of second courses Ingredients

Serves 4:

polenta - 1.5 cups

3.5 glasses of water

4 chicken legs

2 tbsp. tablespoons of wheat flour,

1 onion

150 g heavy cream

100 g of any grated hard cheese,

1 bunch of parsley

100 ml olive oil

salt,

freshly ground black pepper - to taste.

Cooking method

In a saucepan in a small amount of oil, fry the finely chopped onion, add half the chopped parsley, pour in the water, bring to a boil and slowly, stirring, add the polenta. Add 50 g of grated cheese and cook for 2 minutes, stirring constantly. Then remove from heat and let stand for 5 minutes. Then put the polenta in a rectangular shape and leave for 30 minutes.

Process the chicken legs, grease with oil, salt and pepper and leave for 30 minutes. Then fry them in a pan on both sides until golden brown.

Prepare the sauce: heat the flour in a frying pan, pour in the cream, add the remaining grated cheese, season with salt and pepper, bring to a boil and cook for 3 minutes until thickened.

Cut the polenta into triangles and fry in a pan until golden brown. Serve with chicken on polenta, drizzle with sauce and sprinkle with remaining parsley.

Note

A dish of Italian cuisine.