Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, italian chicken with creamy polenta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Saucy Chicken and Sausage over Creamy Parmesan Polenta - a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta. I want to first focus on this yummy saucy chicken and sausage stew that I whipped up today.
Italian Chicken with Creamy Polenta is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Italian Chicken with Creamy Polenta is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 2 chicken breasts
- Get 4 tbsp olive oil
- Take 1 1/2 tsp dried basil
- Prepare 1 tsp dried oregano
- Make ready 1 tsp dried parsley
- Take 1/2 tsp garlic powder or 1 clove garlic crushed
- Make ready 160 g cherry tomatoes
- Take 60 g pitted green olives (from a jar is fine)
- Get Salt & pepper
- Make ready 80 g polenta
- Get 500 ml hot vegetable stock
- Take 20 g butter
- Prepare 30 g grated parmesan
Heat the stock, water, & milk to a low simmer in a medium saucepan. Creamy Polenta - Fuss-free, smooth, cheesy, and creamy POLENTA made with cornmeal, cheeses, milk, and chicken stock. It makes a luscious bed for sautéed vegetables or braised pork, chicken, lamb, beef, or veal. The ultimate Italian comfort food that spells restaurant-quality.
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.
Great for regular nights or special holidays! Pour the water into a large, deep, preferably non-stick pot. You may need more chicken stock. This chicken cacciatore recipe is a classic Italian favourite. For a twist, we serve it with our smooth and creamy polenta and fresh herbs.
So that’s going to wrap it up with this exceptional food italian chicken with creamy polenta recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
