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Chicken with polenta and red capsicum ragout
Chicken with polenta and red capsicum ragout
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious balsamic herb chicken ready in just 30 minutes.
Ingredients:
  • 18.20 gm olive oil
  • 4 (about 700g) single chicken breast fillets
  • 2 red capsicums, deseeded, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh rosemary
  • 250ml (1 cup) chicken style liquid stock
  • 80ml (1/3 cup) white wine
  • 40.00 ml balsamic vinegar
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) milk
  • 140g (3/4 cup) instant polenta (cornmeal)
  • 30g (1/3 cup) finely grated parmesan
  • 15g butter
Instructions:
  • In a spacious non-stick frying pan over medium-high heat, warm the oil. Season the chicken with salt and pepper, then place it in the pan and cook for 7 minutes on each side, or until fully cooked. Once done, transfer the chicken to a plate and cover it with foil to preserve its warmth.
  • Heat a non-stick frying pan over medium heat. Cook the capsicum and onion until soft, about 5 minutes. Then, add the garlic and rosemary and cook until aromatic, about 1 minute. Stir in the stock, wine, and vinegar, and simmer until the mixture thickens, about 10 minutes.
  • In a medium saucepan, bring stock and milk to a boil. Gradually stream in polenta while stirring constantly. Cook for 2-3 minutes until thickened, then add Parmesan and butter.
  • Diagonally slice the chicken thickly. Divide polenta among plates, top with chicken and capsicum mixture, and serve promptly.

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