Sweet veg and chicken ragu with polenta

Sweet veg and chicken ragu with polenta

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A winning gluten-free dish of chicken, olives and tomato served with a creamy polenta and red wine sauce. The balsamic vinegar adds sweetness and depth of flavour to the chicken ragu.

The ingredient of Sweet veg and chicken ragu with polenta

  1. 2 tablespoons extra virgin olive oil
  2. 650g chicken breast fillets, cut into 3cm pieces
  3. 1 red onion, halved, thinly sliced
  4. 1 tablespoon fresh continental parsley stems, finely chopped
  5. 1 large red capsicum, deseeded, thinly sliced
  6. 80g (1/2 cup) kalamata olives, pitted
  7. 2 garlic cloves, thinly sliced
  8. 200g sweet grape tomatoes, halved
  9. 80ml (1/3 cup) red wine
  10. 1 tablespoon balsamic vinegar
  11. 500ml (2 cups) Massel salt reduced chicken style liquid stock
  12. 250ml (1 cup) milk
  13. 120g (2/3 cup) instant polenta
  14. 15g butter, chopped
  15. 25g (1/3 cup) parmesan, finely grated
  16. 1 tablespoon fresh continental parsley, chopped
  17. Rocket leaves, to serve

The instruction how to make Sweet veg and chicken ragu with polenta

  1. Heat 1 tbs of the oil in a non-stick frying pan over medium-high heat. Season the chicken. Cook, in 2 batches, stirring occasionally, for 3 minutes or until browned. Transfer chicken to a bowl.
  2. Heat the remaining oil in pan over medium heat. Add the onion and parsley stems and cook, stirring, for 5 minutes or until soft. Add the capsicum, olives and garlic and cook, stirring, for 5 minutes or until soft. Add the tomato. Cook, stirring, for 5 minutes or until collapsed. Add the wine and vinegar. Simmer for 1 minute. Return the chicken to the pan. Simmer, stirring occasionally, for 3-4 minutes or until chicken is cooked through.
  3. Meanwhile, bring the stock and milk to a simmer in a saucepan over medium heat. Gradually add polenta in a thin, steady stream, stirring constantly with a wooden spoon until combined. Reduce heat to low. Stir for 5 minutes or until mixture thickens. Remove from heat. Stir in the butter and parmesan. Season.
  4. Divide polenta among plates. Top with the ragu, parsley and rocket.

Nutritions of Sweet veg and chicken ragu with polenta

fatContent: 537.75 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 46 grams protein
sodiumContent:

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