Rosemary Chicken and Cheesy Polenta

Name: Rosemary Chicken and Cheesy Polenta with Mushroom Sauce and Herbed Gremolata
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 150 Grams of Cherry tomatoes; 10 Grams of Fresh rosemary; 1 Tbsp of Olive oil; 0 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Chicken seasoning; 4 Grams of Coriander cumin powder; 2 Grams of Smoked paprika powder; 1 Piece of Lemon; 15 Grams of Fresh parsley; 2 Piece of Garlic cloves; 1 Piece of Red onion; 2 Tbsp of Olive oil; 0 Tsp of Salt; 1 Tsp of Black pepper; 250 Grams of Mushroom; 1 Tbsp of Olive oil; 10 Grams of Plain flour; 200 ML of Whole milk; 100 ML of Water; 15 ML of Worcestershire sauce; 400 ML of Water; 1 Piece of Chicken stock cube; 80 Grams of Polenta; 60 Grams of Grated cheddar

with Mushroom Sauce and Herbed Gremolata

Indulge in this wintery comfort where you’ll be making a creamy polenta, made with quick-cooking cornmeal. Topped with saucy chicken and mushrooms… it's devine!

60 Reviews

Cals 703 · Prot 69 · Carbs 69 · Fat 20

Global Eats

40 min

Rosemary Chicken and Cheesy Polenta with Mushroom Sauce and Herbed Gremolata

Indulge in this wintery comfort where you’ll be making a creamy polenta, made with quick-cooking cornmeal. Topped with saucy chicken and mushrooms… it's devine!

60 Reviews

Cals 703 · Prot 69 · Carbs 69 · Fat 20

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Cherry tomatoes

150 Grams

Fresh rosemary

10 Grams

Olive oil

0.5 Tbsp

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Chicken seasoning

2 Grams

Coriander cumin powder

4 Grams

Smoked paprika powder

2 Grams

Gremolata

Lemon

1 Piece

Fresh parsley

15 Grams

Garlic cloves

2 Piece

Red onion

1 Piece

Olive oil

2 Tbsp

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Mushroom Sauce

Mushroom

250 Grams

Olive oil

0.5 Tbsp

Plain flour 10*11*

10 Grams

Whole milk 4*

200 ML

Water

100 ML

Worcestershire sauce 6*11*

15 ML

Polenta

Water

400 ML

Chicken stock cube 4*5*9*15*

1 Piece

Polenta

80 Grams

Grated cheddar 4*

60 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *6 Fish, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2952 / 703
Fats (g)	19.5
of which saturated (g)	13.6
Carbohydrates (g)	69
of which sugars (g)	14.5
Fibers (g)	8.1
Proteins (g)	69.2
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the cherry tomatoes in half. Clean the mushrooms with a damp cloth, knife or brush (don't wash them with water). Roughly chop, slice, or tear the mushrooms into bite-sized pieces. Strip the fresh rosemary leaves and finely chop them.

2 Bake chicken

In a baking tray, add the cherry tomatoes, a drizzle of olive oil, a pinch of salt and pepper, and half the rosemary (reserving some for the mushroom sauce). Mix and move to the side. Add the chicken in the center with another drizzle of olive oil and coat with the chicken seasoning, coriander cumin powder, and smoked paprika on both sides. Bake for 15-20 min until the chicken is cooked through.

3 Make gremolata

Meanwhile, pick and finely chop the parsley. Peel and finely chop the garlic and red onion. Wash the lemon thoroughly and grate its zest into a bowl, taking care to avoid its bitter white pith. Slice the lemon in wedges and squeeze some juice into a bowl. Add the olive oil, parsley, and half the amount of onion and garlic (reserving the rest for the mushroom sauce). Season with a good pinch of salt and pepper. Mix and set aside.

4 Make mushroom sauce

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the mushrooms with the remaining onion, garlic, and rosemary with a pinch of salt and fry for 5-7 min until browned. Stir in 1 tsp of flour and cook until a sandy paste has formed. Gradually whisk in half the milk (reserving the rest for the polenta), the measured water, and Worcestershire sauce. Cook for 3-5 min or until the sauce reduces and thickens. Keep warm on the side.

5 Make polenta

Meanwhile, bring the measured water to a boil, and dissolve the stock cube. Lower the heat to medium, and using a whisk, slowly mix in the polenta. Whisk for 3-4 min until the polenta starts to bubble and thicken. Once it has absorbed most of the stock, whisk in the remaining milk and cook for another 3-4 min until the polenta is smooth without much grit. Once thickened, using a spatula, stir in the cheddar cheese until melted.

Tip! The polenta may appear runny at first, but it will continue to thicken as it rests.

6 Serve

Slice the chicken and divide the polenta amongst bowls. Top with the mushrooms, followed by the chicken and cherry tomatoes. Top with a spoonful of the gremolata on top.

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