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Ricotta & spinach chicken with polenta & tomatoes
Ricotta & spinach chicken with polenta & tomatoes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Italian-style stuffed chicken with roasted tomatoes and creamy polenta topped with parmesan - a comforting dish for the whole family.
Ingredients:
  • 150g baby spinach leaves
  • 200g fresh ricotta
  • 20.00 ml chopped fresh dill
  • 20.00 ml finely grated lemon rind
  • 1.5kg whole fresh chicken
  • 6 egg tomatoes, halved lengthways
  • 36.40 gm olive oil
  • 2L (8 cups) chicken style liquid stock
  • 340g (2 cups) instant polenta (cornmeal)
  • 45g (1/2 cup) shredded parmesan
Instructions:
  • 1. Preheat the oven to 180°C. 2. Place spinach in a heatproof bowl and cover with boiling water. Let sit for 2-3 minutes until wilted. Drain and cool, then squeeze out any excess liquid. 3. Coarsely chop the spinach and combine with ricotta, dill, and lemon rind in a bowl.
  • 1. Rinse the chicken thoroughly under cold running water, then pat it dry with paper towels. Place the chicken breast-side up on a clean work surface. 2. Cut the breast in half along the breast bone, open the chicken, and cut along both sides of the backbone. Discard the backbone. 3. Carefully run your fingers under the skin of the breast and thigh to loosen and create pockets.
  • Gently stuff the pockets with the ricotta mixture. Place the chicken in a roasting pan and surround it with tomatoes, cut-side up. Drizzle olive oil over everything. Bake in the oven for 1 hour until golden and the thickest part of the thigh gives clear juices when pierced with a skewer. Cover with foil and let it rest for 5 minutes before serving.
  • Begin by simmering the stock in a saucepan over medium-high heat. Slowly pour in the polenta while stirring continuously until well incorporated. Let it cook for about 10 minutes until thickened and the polenta is tender. Finally, mix in the Parmesan cheese until fully blended.
  • Start by positioning the chicken breast-side up on a tidy work surface. Use a pair of clean poultry shears or sharp kitchen scissors to carefully cut around the legs, between the thigh and breast sections. Distribute the polenta evenly among the serving plates. Place the chicken on top and generously drizzle the pan juices over it. Accompany with the roasted tomatoes for a delightful meal.

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