Recipe: Crispy Chicken and Polenta





Following CellarVie Wines’ recent focus on the North East of Italy, we thought we would endeavour to bring you a delicious recipe using one of the area’s staple ingredients, Polenta and matching it with chicken. 

Crispy Chicken and Polenta

Ingredients

500g pack ready-to-use polenta
 
25g Parmesan , grated
 
2 skin-on boneless chicken breast fillets
 
250g pack cherry tomatoes
 
Leaves from a few sprigs rosemary, torn
 
1 garlic clove, sliced
 
2 tbsp olive oil
 
Method
 
Heat oven to 220C/fan 200C. 

Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin.

Tip in the parmesan and mix.

Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges.
 
Serve with a green salad.
 
Why not try with:
 
A glass of chilled Soave Classico Tufaie 2009, Bolla
 
Main Image by cappi thompson 

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