4 Servings
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Tender rosemary chicken added to sweet, caramalised onions, smooth Italian polenta and a crumble of feta cheese. A perfect meal for the entire family.


  • 20 g butter
  • 1 tbsp olive oil
  • 8 chicken thigh cutlets or drumsticks
  • 2 onions, thinly sliced
  • 1 tbsp chopped rosemary, plus exrtra leaves to serve
  • 1 tsp brown sugar
  • 4 cups chicken stock
  • 1 cup instant polenta
  • 1 bunch asparagus, halved
  • ¼ cup sun-dried tomatoes
  • 50 g feta

Preheat oven to moderate, 180 C.


In a large heavy-based saucepan, heat combined butter and oil on high. Season chicken. Brown 10 minutes, turning. Transfer to plate.


Using same pan, reduce heat to medium. Saute onions and rosemary, covered. 4-5 minutes, until tender. Stir in sugar and cook a further 5 minutes, stirring occasionally, until golden brown.


Add stock and bring to simmer. Gradually pour in polenta, whisking constantly to prevent lumps. Cook 4-5 minutes, stirring over low heat, until mixture boils and thickens. Season to taste.


Lay chicken pieces over polenta in pan, skin-side up. Bake 30 minutes.


Add asparagus and tomatoes to pan. Bake a further 10 minutes until chicken is completely cooked through. Crumble feta over and sprinkle with extra rosemary.

Photo: Rob Shaw/Bauer

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