PROVENÇAL ROAST CHICKEN BREAST WITH POLENTA
Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes
Ingredients
- 4 chicken breasts
- 60 ml (4 tablespoons) olive oil
- 500 ml (2 cups) cherry tomatoes, halved
- 30 ml (2 tablespoons) red wine vinegar
- 125 ml (1/2 cup) Kalamata olives
- 2 pinches herbes de Provence
- 2 garlic cloves, chopped
- 1 onion, chopped
- 125 ml (½ cup) stock
- Salt and pepper to taste
Polenta
- 500 ml (2 cups) milk
- 500 ml (2 cups) chicken broth
- 1 clove garlic, chopped
- 250 ml (1 cup) cornmeal
- 30 ml (2 tablespoons) butter
- 125 ml (1/2 cup) grated Parmesan cheese
- Salt and pepper to taste
Preparation
- In a hot casserole dish, sear the chicken breasts in a little fat and brown on each side.
- Add tomatoes, vinegar, olives, herbes de Provence, garlic and onion. Add the stock, cover and cook for 15 minutes over medium heat.
- Meanwhile, prepare the polenta: bring the milk, stock, garlic, salt and pepper to the boil in a saucepan. Then, over low heat, using a spatula and stirring all the time, pour in the cornmeal and stir until the cornmeal has absorbed all the liquid, about 3 minutes.
- Stir in butter and Parmesan. Check seasoning.
