Tender rosemary chicken added to sweet, caramalised onions, smooth Italian polenta and a crumble of feta cheese. A perfect meal for the entire family.
Yield
4 Servings
Prep Time
15mins
Cook Time
60mins
Difficulty Level
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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.

Ingredients

  • 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
01.

Preheat oven to moderate, 180 C.

02.

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

03.

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.

04.

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.

05.

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

06.

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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