A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Tomato Chicken Fiesta with Cheesy Polenta

chickenfiesta

“We’re going to … party … karamu … fiesta … forever” – Lionel Ritchie

Ingredients
(Serves 4)
Tomato chicken fiesta
• 500g free range, organic chicken fillet and/or thigh
• 2 garlic cloves
• 1 small onion
• 1 can tomatoes
• 250ml chicken stock
• Splash of white wine
• 2 handfuls green beans, topped and tailed and cut in half
• 3 handfuls squash, quartered
• 1 cup pitted green olives, halved

Cheesy polenta
• 1 cup polenta
• 250ml chicken stock
• 25g butter
• 1 cup grated cheese (a mix with some Italian hard cheese recommended)
• Olive oil

Gremolata (sans garlic avec breadcrumbs)
• 1 cup breadcrumbs, toasted (made from bread in the blender, not Krummies!)
• 1 lemon, zested
• 1 cup parsley, finely chopped

Fry the chicken briefly in olive oil until browned and set aside. Fry the garlic and onion until soft. Add the tomatoes, chicken stock and white wine. Simmer for 10 minutes and add the beans, squash and chicken. Season to taste. Cook for a further 10 minutes or until the sauce has thickened but the beans are still crunchy. Stir in the olives. Bring polenta and chicken stock in a pot to the boil. Simmer and add water until the polenta is creamy and cooked, about 15 to 20 minutes. It will spurt bubbles like a volcano so a big pot is preferable and remember to stir frequently. Stir in the butter and cheese and season to taste. (Handy hint: soak the pot in water after use as the polenta when cold sets like concrete …). Mix all together. To serve, spoon the polenta onto a plate and then the tomato chicken fiesta. Sprinkle generously with the gremolata.

Theresa

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