Tomato and basil chicken with creamy polenta

Entertain family and friends with Mediterranean flair.
 
recipe, chicken, polenta, basil, tomato,dinner

Recipe from: 5 January 2016
Preparation time: 45 min
Cooking time: 1h
 
 

Ingredients

 
  • 15
    ml
    olive oil
  • 250
    g
    streaky bacon, cut in quarters
  • 8
    chicken thighs
  • 8
    chicken drumsticks
  • 4-5
    leeks, sliced
  • 4
    cloves garlic, slivered
  • 250
    ml
    prepared chicken stock
  • 1
    can
    tomato puree
  • 2
    bay leaves
  • 15
    ml
    cake flour
  • 15
    ml
    lemon juice
  • 1
    punnet rosa tomatoes, halved
  • 125
    ml
    fresh basil, torn into pieces
  • POLENTA:
  • 1
    l
    chicken stock
  • 250
    ml
    fine ground polenta
  • sprig of finely chopped rosemary
  • 30
    ml
    butter
  • freshly grated Parmesan cheese
  • mixed salad, to serve
Servings: Change Serving
 
 

Method

 

Heat a little olive oil and saute the bacon for a few minutes. Remove from the pan, but leave the fat in the pan.

Brown the chicken pieces, a few at a time. Place the cooked pieces into a large roasting tin.

Add the leeks to the saucepan and saute for a minute, then add the garlic. Saute for a further minute or two until the leeks are soft. Add the chicken stock, tomato puree, and bay leaves. Bring to the boil, then remove from the heat and pour over the chicken pieces. Bake in a preheated oven for 30 minutes.

Remove from the oven. Mix the flour and lemon juice into the cream and then add a large spoonful of the tomato sauce from the pan to the cream. Stir well, then stir into the tomato mixture in the saucepan. Add the rosa tomatoes and half the basil leaves. Return to the oven and bake for a further 20-30 minutes or until the chicken is cooked through.

Remove from the oven and season well with salt and freshly ground black pepper. Top with the remaining basil. Serve with polenta and salad on the side.

Polenta Heat the prepared stock until it begins to simmer. Whisk in the polenta and then cook, stirring until the mixture begins to simmer. Reduce the heat and cook, simmering gently until the polenta is tender. Stir in the rosemary, butter, and Parmesan cheese to taste. Season with salt and freshly ground black pepper.

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Read more on: basil  |  dinner  |  recipe  |  chicken  |  tomato
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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