Rosemary chicken wings polenta kale

Rosemary Chicken Wings Creamy Polenta and Charred Kale Raabs Ingredients: Chicken Polenta Butter Kale raabs Rosemary (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Heat oven to 400 degrees F. - Trim and discard the bottom 1/4� (approximately) of the kale raabs.

- Wash and dry kale raabs.

- Strip the rosemary needles from the stems and finely mince.

2) Roast the chicken: - Toss the chicken in a mixing bowl with olive oil, salt, pepper, and the minced rosemary. Transfer to a sheet pan and roast in oven for 25 minutes, or until browned and cooked through (to internal temperature of at least 155 degrees F).

3) Start the polenta: - While the chicken cooks, heat 3 cups of salted water to the boil on high. Add polenta and whisk until it returns to the boil. Lower heat to low and cook, stirring occasionally (to prevent it from sticking on bottom), until tender and not gritty, about 20 minutes (longer is okay, too).

4) Char the kale raabs: - While the polenta cooks, heat 1 tablespoon olive oil in a large saute pan on medium-high until hot.

Add kale raabs and cook, undisturbed, until deeply browned on one side, about 3 minutes.

Season with salt and pepper, and flip/stir, then continue cooking until tender but not soft, about 2 minutes more.

5) Finish the polenta and plate: - Add butter and a glug of olive oil to polenta and stir to combine.

- Divide the polenta between 2 dishes, then top with the kale raabs and the roasted chicken. Enjoy!