Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, italian chicken with creamy polenta. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Agrodolce means "sweet and sour" in Italian–here, the golden raisins and red wine vinegar in the sauce. Both cut through the rich chicken thighs and the creamy polenta. Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated.
Italian Chicken with Creamy Polenta is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Italian Chicken with Creamy Polenta is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook italian chicken with creamy polenta using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Italian Chicken with Creamy Polenta:
- Get 2 chicken breasts
- Make ready 4 tbsp olive oil
- Make ready 1 1/2 tsp dried basil
- Get 1 tsp dried oregano
- Take 1 tsp dried parsley
- Prepare 1/2 tsp garlic powder or 1 clove garlic crushed
- Get 160 g cherry tomatoes
- Make ready 60 g pitted green olives (from a jar is fine)
- Take Salt & pepper
- Make ready 80 g polenta
- Take 500 ml hot vegetable stock
- Make ready 20 g butter
- Take 30 g grated parmesan
A high protein recipe that's ready in less Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Italian chicken toasties with roast vege salad. Polenta is a creamy and satisfying dish that goes perfectly with beef, pork, or chicken. Our recipe starts with polenta that is already prepared.
Instructions to make Italian Chicken with Creamy Polenta:
- Place the chicken into a zip top plastic bag. - Put the oil, herbs & garlic powder/fresh garlic into a jug & mix well. - Pour the mixture into the bag with the chicken & seal it up. Tip the bag to make sure the chicken gets well covered. - Put the bag in the fridge for 3 hours or overnight if you can. - Pre-heat the oven to 180 Fan/Gas 6/200C. - Remove the chicken from the fridge & transfer it from the bag into a roasting tin or dish.
- Scatter the tomatoes & olives (if using) around the chicken then drizzle the remaining marinade form the bag over the chicken. Cover the tin with foil & place in the oven for 10 minutes. - After 10 minutes remove the foil from the tin & place it back in the oven to cook for a further 20 minutes.
- Make the polenta.Pour the hot stock into a saucepan over a medium heat & bring to a boil. - Add the polenta stirring constantly with a whisk. - Once the polenta has thickened turn the heat down to low cover & leave to cook for 30 minutes, checking every 10 minutes to stir. - Remove from the heat & stir in the butter & cheese & a pinch of pepper.
- Serve with the chicken.
Polenta is a traditional side dish both in the southern U. It's made by simmering coarsely ground cornmeal until the natural starches. A big dish of creamy polenta is the perfect choice for cold, wintery days, topped with your favorite tomato sauce or a spoonful of slow cooked stew. Polenta is so versatile, so do not simply look at it and think "mushy cornmeal". My family actually prefers it spooned soft into a bowl and topped with a.
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