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Sweet veg and chicken ragu with polenta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Gluten-free winner: Chicken ragu with olives, tomatoes, and balsamic vinegar served over creamy polenta with red wine sauce.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 650g chicken breast fillets, cut into 3cm pieces
  • 20.00 ml fresh continental parsley stems, finely chopped
  • 1 large red capsicum, deseeded, thinly sliced
  • 80g (1/2 cup) kalamata olives, pitted
  • 200g sweet grape tomatoes, halved
  • 80ml (1/3 cup) red wine
  • 20.00 ml balsamic vinegar
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 250ml (1 cup) milk
  • 120g (2/3 cup) instant polenta
  • 15g butter, chopped
  • 25g (1/3 cup) parmesan, finely grated
  • 20.00 ml fresh continental parsley, chopped
  • Rocket leaves, to serve
Instructions:
  • Heat oil in a non-stick frying pan over medium-high heat. Season chicken. Cook in two batches, stirring occasionally, until browned, about 3 minutes. Transfer chicken to a bowl.
  • Heat the remaining oil in a pan over medium heat. Sauté onion and parsley stems until soft, about 5 minutes. Add capsicum, olives, and garlic. Sauté until soft, about 5 minutes. Stir in tomato and cook until collapsed, about 5 minutes. Pour in wine and vinegar, simmer for 1 minute. Return chicken to the pan and simmer until cooked through, stirring occasionally, for 3-4 minutes.
  • Simmer the stock and milk in a saucepan over medium heat. Slowly pour in the polenta while stirring continuously with a wooden spoon until well mixed. Lower the heat and cook for 5 minutes until the mixture thickens. Take the saucepan off the heat and stir in the butter, parmesan, and season to taste.
  • Plate the polenta evenly among plates. Spoon the ragu over the polenta and sprinkle with fresh parsley and rocket.

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