Dijon & Wine Braised Chicken over Polenta Cakes
Tender chicken braised in a rich blend of dijon mustard, red wine, garlic, and herbs, then served over golden polenta cakes for a comforting, elevated twist on rustic flavors. This dish offers high-quality protein , along with heart-healthy compounds found in garlic and olive oil. The polenta provides a naturally gluten-free source of complex carbohydrates. Served with a seasonal green salad and lemon vinaigrette.
Dijon & Wine Braised Chicken over Polenta Cakes
Ingredients
Mary’s Whole Chicken, Red Wine, Dijon Mustard, Chicken Stock, Honey, Olive Oil, Onion, Carrot, Thyme, Tarragon, Sage, Salt, Pepper, Polenta, Red Onion, Olive Oil, Tarragon, Salt, Pepper, Green Salad, Fresh Lemon
Directions
- You may reheat in the microwave, however, we recommend the following: Preheat your oven to 350. Reheat your chicken and sauce in pyrex for about 25 minutes, or until the internal temperature reaches 160. For the polenta cakes, heat a pan to medium high. Add about a tablespoon of olive oil (or butter). Once melted, add the polenta cakes. Cook for a few minutes on each side, until they are golden brown. Please note, they outside should be a bit crispy and the inside soft.