Chicken and Roast Veggie Stew over Polenta

From Whole Foods...it was delicious!!

Ingredients for Roasted Vegatables

3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
3 tablespoons  Olive Oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage leaves

Technique

Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

Chicken and Roast Veggie Stew over Polenta

This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.

Ingredients

1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups sage-roasted vegetables, large pieces chopped
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese

Technique

In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan. Buon appetito!



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