This might be the prettiest meal I’ve ever made. I got all fancy with my new white bowls. In addition to looking good, this dish tastes great and is really easy to put together. Once you have the chicken cooking in your delicious tomato sauce, you have time to throw together a basic polenta. Basically, I want polenta every day forever, and I want all this saucy goodness to come with it.
Start by browning up some hunks of chicken. I used Wegmans Italian-marinated chicken breasts, but you could use your favorite cut and season it with some salt and pepper. I think the chicken would have been incredibly tender if I’d used thighs, but I don’t usually buy them unless I have a specific need for them.
I was an airhead and forgot to show you that I chopped up a shallot and some garlic and tossed it around in there before the sauce. Remember them! You’ll have your whole house asking what smells so incredible. If you have any wine lying around (a dry red or white), you can splash some in the pan after the garlic and shallots. Then add enough crushed tomatoes to almost cover the chicken. Bring it to a healthy simmer and then turn the heat down. Cover it up! The idea is to do this low and slow.
This is a very basic polenta. I really wanted the flavor of the sauce to shine. Bring 3 1/2 cups salted water to a boil, whisk in the polenta, and stir until it’s nice and thick but not dry. Turn off the heat and add some butter and parmesan.
Come to mama.