Recipe

Solo: Garlic Tomato Chicken with Polenta

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Solo: Garlic Tomato Chicken with Polenta

Buttery garlic and tomato chicken with soothing creme fraiche Italian polenta and oven blushed tomatoes.


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Ingredients to serve 1

  • 1 x Chicken Breasts
  • ½ clove x Garlic - peeled and chopped
  • 75g x Cherry Tomatoes - halved
  • 60ml x Tomato Passata
  • ¼ sachet x Chicken Stock
  • 2 tbsps x Creme Fraiche
  • 2 tsp x Cream
  • 50g x Polenta
  • 15g x Parmesan
  • 10g x Watercress
  • ½ cup x Boiling Water (from your pantry)
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your watercress thoroughly and drain on paper towel.

Step 1 - Polenta Creme Fraiche

Place a large saucepan on the stove over high heat with half your butter. Add your boiling water and a pinch of salt. When the water comes to the boil, slowly and steadily add your polenta while stirring constantly with a wooden spoon or whisk, until it cooks and absorbs the water. Once all your polenta has been added, reduce your heat to low-medium and cook for 6-8 minutes while still stirring. If it gets too dry during cooking, add small amounts of water at regular intervals. Remove from the heat when done and fold in your remaining butter, creme fraiche and cream. Taste and season to your liking with salt and pepper. Set aside till later. Your polenta will start out as yellow grains with white flecks but will be more translucent and soft when done.

Step 2 - Garlic and Tomato Chicken

Season your chicken breast cubes with salt and pepper. Heat a large casserole pan over med-high heat. Once your pan is hot, add a glug of olive oil and fry your chicken breast cubes for 2 minutes on each side until browned. Transfer to a serving dish once done. Proceed to add your crushed garlic cloves to the pan and fry for 3-4 minutes to get your flavours going, now add your halved cherry tomatoes and cook for 4-5 minutes until your tomatoes start extruding their juices. Add your chicken stock, tomato passata and a dash of water and cook for 1-2 minutes until you have a light tomato sauce. Season with salt and pepper to taste. Lastly, add your browned chicken breast cubes and mix in lightly.

Step 3 -Cress and Parm Salad

Mix your watercress and grated parmesan in a medium mixing bowl with a drizzling of olive oil, salt and pepper.

To serve

Place your polenta creme fraiche as your base, top with your garlic and tomato chicken and serve with your cress and parm salad.

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