SERVES 4 to 6
TOTAL TIME: 40 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken. If your skillet is not ovensafe, transfer the casserole to a shallow 2-quart casserole dish before shingling the polenta over the top and broiling.
|
8 |
ounces cremini mushrooms, trimmed and quartered |
|
1 |
onion, chopped fine |
|
2 |
tablespoons olive oil |
|
¼ |
ounce dried porcini mushrooms, rinsed and minced |
|
2 |
tablespoons all-purpose flour |
|
4 |
garlic cloves, minced |
|
¾ |
teaspoon herbes de Provence |
|
1 |
cup low-sodium chicken broth |
|
¼ |
cup red wine |
|
1 |
(14.5-ounce) can whole peeled tomatoes, chopped, juice reserved |
|
3 |
cups shredded rotisserie chicken |
|
Salt and pepper |
|
|
1 |
(18-ounce) tube precooked polenta, sliced ¼ inch thick |
|
2 |
ounces Parmesan cheese, grated (1 cup) |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Combine cremini, onion, oil, and porcini in 12-inch ovensafe skillet over medium-high heat. Cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and herbes de Provence and cook until fragrant, about 30 seconds.
2. Gradually whisk in broth and wine, scraping up any browned bits and smoothing out any lumps, and simmer until liquid has reduced to glaze, about 1 minute. Stir in tomatoes and reserved juice and simmer until sauce is thickened, about 5 minutes. Off heat, stir in shredded chicken and season with salt and pepper to taste.
3. Shingle polenta over filling and sprinkle with Parmesan. Transfer to oven and broil until polenta is hot and Parmesan is just beginning to brown, about 5 minutes. Let cool slightly and serve.