CREAMY CHICKEN AND MUSHROOMS WITH POLENTA
This meal can be easily made without the chicken and you can add some chopped garlic towards the end of the cooking for extra flavour. Feel free to use a spoonful of oil if you wish.The dairy products should never be fat free (as they curdle) but they can be replaced by half fat crème fraîche or single cream. For a vegetarian version you can add 1/2 vegetable stock cube for a little extra taste instead of salt and mushrooms only.
Provided by Ramona's Cuisine - @ramonascuisine
Categories Chicken
Number Of Ingredients 16
Steps:
- Chop the onion and place in a cooking pan that is over a medium heat. Sprinkle salt and add the chicken along with few drops of water and cover. Cook for about 10 min, occasionally stirring gently. Do not allow to burn as this will not look good in a white sauce. Add a bit of water from time to time if needed or even a splash of white wine!
- While the chicken cooks, place a pot with the water for the polenta on medium/high fire, add the salt and allow to boil.
- Slice the mushrooms and add to the chicken and onion. Cook for 1 minute.
- Stir in the crème fraîche and the double cream and let cook (uncovered) for a further 7-10 min over medium/low heat.
- When the water for the polenta is boiling, add the chopped thyme or rosemary and then the polenta flour while stirring gently until it all homogenises. Continue to stir for about 2 minutes and then allow to cook for 2 minutes. Repeat this 3 times and then take out on a plate.
- Serve a spoonful or two of polenta along with 3-4 spoonful of creamy sauce.
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