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Basque Chicken, polenta with Black Olives

Rate this recipe 3.8/5 (323 Votes)


  • 4 chicken wings
  • 1 onion
  • 2 garlic cloves
  • 2 tomatoes
  • 1 red pepper
  • 4 tbsp of tomato paste
  • 2 zucchinis
  • 1 red pepper
  • scant 1/2 cup of olive oil
  • scant 1/2 cup of white wine
  • 2/3 cup of polenta
  • 4 dl of milk
  • 1 2/3 cups of olive oil
  • seedless black olives
  • 1/2 cup of parmesan cheese


Servings 4


Step 1

- Fry quickly the the chicken wings.
- Add the red pepper sliced, the garlic, the diced onion, the tomato and deglaze with white wine.
- Cook for 20 minutes, and add one glass of water when the juice is reduced in half.

Step 2

- Dice the zucchini and cook them in a boiling salty water.
- Cool them in an ice bath.
- Peel the tomatoes and cut them in quarters.
- Add them in the chicken dish and cook for 2 minutes.

Step 3

Boil the milk with the olive oil and add the polenta to cook for 5 minutes. Add the olives and the parmesan cheese to finish.

Step 4

Garnish the dinner plate with the polenta in the middle, the
chicken next. Then use the vegetables and the juice to decorate the plate.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Basque Chicken, polenta with Black Olives Chicken Fricasse