Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, italian chicken with creamy polenta. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Whisk or stir in the polenta, then stir until the water returns to a simmer. If the polenta becomes stiff, add a trickle of water. In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
Italian Chicken with Creamy Polenta is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Italian Chicken with Creamy Polenta is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this 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 can achieve it.
The ingredients needed to make Italian Chicken with Creamy Polenta:
- Take 2 chicken breasts
- Make ready 4 tbsp olive oil
- Take 1 1/2 tsp dried basil
- Take 1 tsp dried oregano
- Get 1 tsp dried parsley
- Make ready 1/2 tsp garlic powder or 1 clove garlic crushed
- Take 160 g cherry tomatoes
- Get 60 g pitted green olives (from a jar is fine)
- Prepare Salt & pepper
- Take 80 g polenta
- Get 500 ml hot vegetable stock
- Make ready 20 g butter
- Take 30 g grated parmesan
Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, and add the thyme sprigs. Heat the stock, water, & milk to a low simmer in a medium saucepan. You can make polenta by simmering it in plain water, but water doesn't have any flavor, so stock is a much better choice.
Steps 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.
Chicken stock is great for making polenta, and so is veal stock. But for the best polenta you ever tasted, simmer a ham hock for a couple of hours and use the resulting liquid to make your polenta. Remove the polenta from heat, and stir in the butter and garlic. Season with salt and pepper to taste. Creamy Italian polenta will be yours so long as you follow a few simple tips..
So that is going to wrap it up for this exceptional food italian chicken with creamy polenta recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
