Chicken with Polenta & Braised TomatoesApril 29, 2014
The braised tomatoes and chicken complement each other perfectly on a soft bed of polenta.
Ingredients for two people
|350 g||chicken thigh, cut into 3cm pieces|
|2||garlic cloves, crushed|
|1/2||thyme bunch, destemmed|
|1/2||lemon, zested and juiced|
|100 ml||white wine|
|2 tbs||red wine vinegar|
|1 L||milk (or water)|
|70 g||rocket, washed|
For the chicken
Heat some oil in a pan over medium high heat. Add the chicken, garlic, thyme, and lemon zest into the pan and cook for 6-8 minutes or until the chicken is golden brown.
Remove the chicken from the pan and then add in the white wine while the pan is still hot, it should sizzle nicely and fiercely but don’t be afraid! This process is called deglazing. When you add liquid to a pan in which meat has been browned, it lifts all of those lovely flavours from the pan and turns them into a sauce. The technical name for the process of browning meat is the “Maillard reaction”, and is generally what gives meat that mouth watering flavour (not to mention that it’s a great way to seal in the moisture).
Allow the white wine to reduce for 1 minute and then add in the tomatoes and the red wine vinegar. Reduce the heat right down and allow to simmer very gently for 6-8 minutes while we get going on the polenta, be sure to check seasoning and adjust with salt and pepper.
For the polenta
Combine water and a pinch of salt in a large pan or pot and bring to boil. When the mixture is boiling gradually add the polenta in a thin steady stream stirring constantly until incorporated. Cook for 4-5 minutes or until smooth and soft. For a more creamy polenta, you may like to substitute some of the water with milk.
Divide the creamy polenta between plates and then spoon over the braised tomatoes and the chicken thigh. Serve with a side of rocket and a squeeze of fresh lemon juice.
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