Polenta with Fennel Sauce and Chicken

Servings 4

Preparation:

7 hours ahead of time :  in slow cooker:

1 cup of polenta: pan roasted, cooked on low for 7 hours (overnight or during the day) in 3.5 cups of water and 1/2 cup coconut milk (or 3 cups water and 1 cup coconut milk) salt

Stove top:  simmer in heavy bottomed pan, stirring mixture, for 1 hour

2 full chicken legs (thigh and drumstick):  salt washed and rinsed
1 fresh fennel bulb with plenty of fronds  (chopped finely)

Keep polenta warm.  Place chopped fennel in a pot and add water until 1/2 of the fennel is submerged.  Bring water to a boil.  Place chicken legs on top of fennel.  Put lid on pot.  Steam chicken for 30 minutes as fennel boils below (reduce heat, but maintain boil).  Remove chicken legs and allow to cool a bit. Place fennel and water in a blender and blend.  Remove chicken meat from bones in bite-size pieces.  Make a polenta pad on each plate, pour fennel sauce on top, then add chicken and serve immediately.

Energetics:

Calming, grounding, moisturizing. Relaxes throat, jaw.  Moves Qi and Blood and Fluids.  Moves energy to legs, extremities, spine.  Nourishes nervous system, brain and sex organs. Aids critical energy needs.  Supports the Liver, Kidney, Stomach, Pancreas/Spleen, Large Intestines.  Addresses the bronchia of the Lungs and soothes the Heart.   This is siesta food—you will be that relaxed!  A meal in itself.

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