Delicious dinner recipe for garlic and tomato chicken served with creamy polenta
4 Chicken Breasts
2 cloves Garlic – peeled and chopped
300g Cherry Tomatoes – halved
250ml Tomato Passata
1 sachet Chicken Stock
8 tbsp Creme Fraiche
8 tsp Cream
2 cups Boiling Water (from your pantry)
40g Butter (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.
Wash your hands and cherry tomatoes well. Rinse your watercress thoroughly and drain on paper towel.
Place a large saucepan on the stove over high heat with half your butter. Add your boiling water and a pinch of salt. When the water comes to the boil, slowly and steadily add your polenta while stirring constantly with a wooden spoon or whisk, until it cooks and absorbs the water. Once all your polenta has been added, reduce your heat to low-medium and cook for 6-8 minutes while still stirring. If it gets too dry during cooking, add small amounts of water at regular intervals. Remove from the heat when done and fold in your remaining butter, creme fraiche and cream. Taste and season to your liking with salt and pepper. Set aside till later. Your polenta will start out as yellow grains with white flecks but will be more translucent and soft when done.
Season your chicken breast cubes with salt and pepper. Heat a large casserole pan over med-high heat. Once your pan is hot, add a glug of olive oil and fry your chicken breast cubes for 2 minutes on each side until browned. Transfer to a serving dish once done. Proceed to add your crushed garlic cloves to the pan and fry for 3-4 minutes to get your flavours going, now add your halved cherry tomatoes and cook for 4-5 minutes until your tomatoes start extruding their juices. Add your chicken stock, tomato passata and a dash of water and cook for 1-2 minutes until you have a light tomato sauce. Season with salt and pepper to taste. Lastly, add your browned chicken breast cubes and mix in lightly.
Mix your watercress and grated parmesan in a medium mixing bowl with a drizzling of olive oil, salt and pepper.
Place your polenta creme fraiche as your base, top with your garlic and tomato chicken and serve with your cress and parm salad.
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