Rated 4.33 out of 5 based on 3 votes
- 2 x chicken supremes
- 2 Tbls unsalted butter
- 1 Tbls olive oil
- 1 x onion (finely chopped)
- 1 x stick celery (finely chopped)
- 5 cloves garlic (thinly sliced)
- 3 Tbls fresh oregano (chopped)
- 2 x bay leaves
- 200 ml dry white wine
- 400 ml good quality chicken stock
- 1 cup polenta
- 3/4 tspn salt
- 1 Tbls unsalted butter
- 2 Tbls unsalted butter (for frying)
- 1 Tbls olive oil (for frying)
To make the polenta.
Pour 1 cup cold water into a saucepan, pour in a steady stream the polenta, stirring all the while. Pour in another cup of freshly boiled water and stir well. Add the 1 Tablespoon of butter and 3/4 teaspoon salt and turn on the heat to medium high. Stir the polenta constantly for 10 minutes until very thick, almost like a dough. Remove from the heat and spread into a small (square or oblong) glass or plastic dish (an old plastic takeaway container is perfect) Cover with a teatowel and leave to cool completely.
To make the chicken:
Heat the 2 Tablespoons of butter and 1 Tablespoon of oil in a large heavy-based casserole pan until hot. Place the chicken in, skin side down and sear for 4 minutes until the skin is golden brown. Remove from the pan. Pour off 2/3 of the butter then add the onion, celery and bay leaves to the pan. Gently fry over a moderate heat until soft and golden. Add the garlic and fry for 1 minute before pouring in the wine â€“ let this sizzle for 30 seconds before pouring in the stock. Bring to a simmer then stir in the oregano and season with salt & pepper. Add the chicken, skin side UP and baste with a little of the broth. Pop on a lid and reduce the heat to low. Simmer gently for 20-25 minutes until the chicken is cooked through. Remove from the heat and set aside.
To fry the Polenta:
Remove the polenta from the container and cut into large cubes. Heat the butter and oil in a small frying pan until hot, then place the cubes of polenta in the hot oil. Fry on each edge for 2-3 minutes until lightly golden. Drain on paper towels then serve.
Place the chicken in a deep dinner plate then pour over about a cup full of the cooking broth. Arrange some fried polenta around the chicken and serve with steamed seasonal vegetables.
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This looks good, I’m gonna get envolved!
You had me at polenta!