Parmesan Polenta with Rustica Styled Chicken
Crispy chicken thighs served on a bed of creamy parmesan polenta that's covered in a deliciously sinmple rustica tomato and onion sauce and served with a side of tender zucchini. This dish will make you feel like you've taken a step into the countryside!
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Servings: 2 people
Ingredients
Chicken Thighs and Zucchini
- Salt and pepper
- 6 chicken thighs deboned or bone-in
- 500 grams zucchini/baby marrow or vegetable of choice cut in to chunks
Creamy Parmesan Polenta
- 1-2 tsp salt
- 3 tbsp butter separated
- 1 liter full cream milk
- 250 ml water
- 160 grams polenta
- 50 grams parmesan grated
- 60 ml heavy cream
Rustica Sauce
- 1 tbsp olive oil
- 1 medium onion diced
- 5 cloves garlic diced
- 3 large rosa tomatoes diced
- 300 ml chicken stock
- 1-2 tsp fresh chili diced
- 2 tsp soy sauce
- ½ tsp sumac ground
- ¼ cup heavy cream
- ¼ cup fresh basil chopped
- salt and pepper to taste
Instructions
Parmesan Polenta
- In a large saucepan, add 1 tbsp butter, 1 tsp salt, 4 cups milk and 1 cup water and bring to a simmer. Once simmering whisk in the polenta. Stir until the mixture starts to thicken slightly. Cover and allow to cook on a low heat for 35 minutes, stirring occasionally.
- Finish off the polenta by whisking in 2 tbsp butter, heavy cream, grated parmesan and mix well. Salt to taste. Keep covered until you're ready to serve.
Rustica Sauce
- In a large saucepan, add in the onion, garlic and olive oil. Sauté until light brown in color. Add in the chopped tomatoes, chicken stock, chili, sumac, soy sauce and stir well. Allow to simmer for approx. 10 minutes or until the liquid has reduced by half.
Chicken Thighs & Zucchini
- Stove top: Generously season the chicken thighs with salt and pepper. Bring a medium saucepan to a medium-high heat. Place the boneless seasoned chicken thighs in the pan with the skin side down. Sear for 5 minutes, once golden brown in color flip and sear for another 3 minutes. Set aside. *Do not dispose of the chicken fat in the pan.
- In the same pan, add in the zucchini and sear on a medium high heat until fork tender and slightly charred. Season with salt and set aside.
- Oven: Preheat the oven to 210 degrees celsius. Season the chicken thighs with salt and pepper. Place the chicken thighs in a large oven proof dish and bake for 30minutes. Add the zucchini to the chicken and us the oil from the chicken skin to coat the zucchini. Bake for another 15 minutes or until fork tender.
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Notes
- If you'd like to loosen the polenta then just a dash of warm milk or water and stir.
- You could use boneless chicken thighs or bone-in, both cooking methods have been listed.
- Swop out the zucchini for cubed butternut, pattypan, cauliflower, broccoli, cabbage etc. Just be sure to adjust the cooking time to ensure the vegetable of choice isn't overcooked.
- If you prefer a smoother sauce, you can easily use a hand blender.