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