Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, italian chicken with creamy polenta. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, and add the thyme sprigs. Heat the stock, water, & milk to a low simmer in a medium saucepan.

Italian Chicken with Creamy Polenta is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Italian Chicken with Creamy Polenta is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have italian chicken with creamy polenta using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Italian Chicken with Creamy Polenta:

1. Get 2 chicken breasts
2. Prepare 4 tbsp olive oil
3. Take 1 1/2 tsp dried basil
4. Make ready 1 tsp dried oregano
5. Make ready 1 tsp dried parsley
6. Prepare 1/2 tsp garlic powder or 1 clove garlic crushed
7. Prepare 160 g cherry tomatoes
8. Prepare 60 g pitted green olives (from a jar is fine)
9. Prepare Salt & pepper
10. Get 80 g polenta
11. Make ready 500 ml hot vegetable stock
12. Prepare 20 g butter
13. Get 30 g grated parmesan

Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. There are a few different varieties like cornmeal with added buckwheat but polenta gialla is what's most commonly used. It's a pretty important part of Italian cuisine especially in the north of Italy. Heat a large skillet over medium-high heat.

Steps to make Italian Chicken with Creamy Polenta:

1. Place the chicken into a zip top plastic bag. - Put the oil, herbs & garlic powder/fresh garlic into a jug & mix well. - Pour the mixture into the bag with the chicken & seal it up. Tip the bag to make sure the chicken gets well covered. - Put the bag in the fridge for 3 hours or overnight if you can. - Pre-heat the oven to 180 Fan/Gas 6/200C. - Remove the chicken from the fridge & transfer it from the bag into a roasting tin or dish.
2. Scatter the tomatoes & olives (if using) around the chicken then drizzle the remaining marinade form the bag over the chicken. Cover the tin with foil & place in the oven for 10 minutes. - After 10 minutes remove the foil from the tin & place it back in the oven to cook for a further 20 minutes.
3. Make the polenta.Pour the hot stock into a saucepan over a medium heat & bring to a boil. - Add the polenta stirring constantly with a whisk. - Once the polenta has thickened turn the heat down to low cover & leave to cook for 30 minutes, checking every 10 minutes to stir. - Remove from the heat & stir in the butter & cheese & a pinch of pepper.
4. Serve with the chicken.

You can make polenta by simmering it in plain water, but water doesn't have any flavor, so stock is a much better choice. Chicken stock is great for making polenta, and so is veal stock. But for the best polenta you ever tasted, simmer a ham hock for a couple of hours and use the resulting liquid to make your polenta. You may need more chicken stock. Heat up the olive oil in a heavy bottom cast iron pot.

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