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!
Cals 579 · Prot 62 · Carbs 69 · Fat 9
Global Eats
40 min
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!
Cals 579 · Prot 62 · Carbs 69 · Fat 9
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) | 2430 / 579 |
| Fats (g) | 9 |
| of which saturated (g) | 3.9 |
| Carbohydrates (g) | 69 |
| of which sugars (g) | 14.5 |
| Fibers (g) | 8.1 |
| Proteins (g) | 61.6 |
| Salt (g) | 3.4 |
*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. 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 sides.
- 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 gremolata 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.
- 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 [b]mushroom sauce 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. 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.
- Serve the Rosemary Chicken on the Cheesy Polenta with Mushroom Sauce.
- Top with the cherry tomatoes.
- Finish with a spoonful of the gremolata on top.
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