Soft, smooth polenta is perfect for soaking up the deliciously rich tomato and garlic sauce in this chicken dinner.
Ingredients
- 1 1/2 tablespoons olive oil
- 650g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
- 3 bacon rashers, rind removed, coarsely chopped
- 1 large red capsicum, halved, seeded, thinly sliced
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 2 large sprigs fresh rosemary
- 80ml (1/3 cup) white wine
- 400g can diced tomatoes
- 185ml (3/4 cup) Massel chicken style liquid stock (see note)
- 2 dried bay leaves
- 1/4 cup fresh continental parsley leaves, chopped
- Cooked polenta, to serve
Method
- Step 1Heat half the oil in a large saucepan over high heat. Cook the chicken, stirring, for 4 minutes or until golden. Transfer to a large plate.
- Step 2Heat the remaining oil in the pan. Cook the bacon, capsicum and onion, stirring, for 2 minutes or until the bacon is crisp. Add the garlic and rosemary. Cook for 30 seconds or until aromatic. Add the wine and cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute.
- Step 3Add the chicken, tomato, stock and bay leaves. Season with salt and pepper. Reduce heat to medium and simmer for 12 minutes or until the chicken is cooked through. Stir in the parsley. Divide polenta among serving dishes and top with the chicken mixture.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1780 kj
Energy
27g
Fat Total
8g
Saturated Fat
3g
Fibre
38g
Protein
152mg
Cholesterol
824.3mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
Notes
For this to be gluten free, use gluten-free stock.
Serving tip: As an alternative to polenta, serve the chicken with steamed rice.
With a twist: Lamb ragu pot pies: Omit chicken and polenta. In step 2, after cooking the garlic, add 650g lamb mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Increase cooking time to 25 minutes in step 3. Divide mince mixture among ramekins. Top with puff pastry. Cook in oven until golden.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste