Preheat the oven to 400°F.
Heat a large sauté pan over high heat. Add 2 tablespoon of
the olive oil and the pancetta and cook for 5 minutes until
browned and crispy. Add the onion and garlic and cook for 3
minutes. Add the chard and cook for 2 minutes until wilted.
Season to taste with the salt and pepper. Remove from the heat
and let cool.
Combine the water and 1 teaspoon of salt in a saucepan and
bring to a boil over high heat. Whisk in the polenta, adding
it in a thin stream. Reduce the heat to medium and cook for 40
to 45 minutes, whisking frequently, until the mixture is thick
and pulls away from the sides of the pot. Stir in the cheese,
butter and sage. Season to taste with salt and pepper. Keep
warm. If the polenta begins to harden, stir in a small amount
of hot water.
While the polenta is cooking, heat a large ovenproof
skillet over medium high heat. Add the remaining two
tablespoons of the olive oil. Season the chicken on both sides
with salt and pepper. Place skin-side down in the pan. Cook
for 3 minutes until lightly browned. Turn and cook for 3
minutes. Transfer to the oven and bake for 4 minutes.
To serve: Spoon a mound of polenta in the
center of 6 plates. Place a chicken breast on top of each.
Drizzle any remaining pan juices over the top of the chicken
and arrange equal amounts of the chard mixture on top of the
chicken. Enjoy with Simi
Alexander Valley Cabernet Sauvignon
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