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Plated meal

Chicken Madeira with Creamy Polenta

  • Meat
  • Italian
  • Contains Dairy
  • Chicken

Rich, slightly sweet balsamic vinegar intensifies the flavors of this chicken dish. Served with creamy polenta.

Nutrition Per Portion

  • Calories

    1054

  • Carbs

    84.2g

  • Fat

    56.3g

  • Fibre

    4.1g

  • Protein

    48.7g

  • Sugar

    38.2g

  • 0.0 min

    Preheat the oven to 200C and boil water to make the chicken stock.

  • 0.5 min

    In a bowl, mix together 1/3 of the balsamic vinegar, 1/3 of the brown sugar, 1/2 of the oil. Add the chicken, season with salt and pepper and leave to marinade in the fridge.

  • 2.5 min

    Bring a saucepan of water to the boil and lightly salt.

  • 3.0 min

    Thickly slice the mushrooms and roughly chop the onion.

  • 5.5 min

    Pour the polenta into the boiling water while whisking gently in a steady stream.

  • 6.0 min

    Continue to whisk until the polenta is thickened; turn down the heat and continue to whisk until it has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

  • 9.0 min

    Cover, and leave over a very low heat to cook. Stir vigorously every 5-10 minutes, making sure to scrape the sides and bottom of the pan.

  • 9.5 min

    Heat the half the remaining oil in a frying pan over medium-high heat.

  • 10.5 min

    Take the marinaded chicken out of the fidge and place in the frying pan skin side down.

  • 14.0 min

    Cook the chicken until the skin is crisp and slightly caramelised on the outside.

  • 15.0 min

    Remove the chicken from the pan, place the chicken on a baking tray and place into the oven until cooked.

  • 16.0 min

    Wipe down the pan with a paper towel and then return to the heat.

  • 16.5 min

    Add the butter and heat until melted.

  • 17.0 min

    Add the onion and cook until transparent.

  • 19.0 min

    Add the mushrooms and saute until slightly golden.

  • 20.0 min

    In a bowl, mix together the remaining balsamic vinegar, sugar and stock.

  • 21.5 min

    Add to the mushroom and onion mixture.

  • 22.0 min

    Cook the mushroom sauce until thickened and the liquid has reduced in volume.

  • 22.5 min

    In another frying pan heat the remaining olive oil and add the asparagus; saute until crisp and the skin blisters slightly.

  • 25.0 min

    Distribute the polenta among serving plates.

  • 26.0 min

    Remove the chicken from the oven and place atop the polenta.

  • 26.5 min

    Remove the asparagus from the heat and serve alongside the chicken madeira.

  • 27.0 min

    Serve the mushroom sauce atop the chicken thighs.

  • 28.0 min

    Finely grate the parmesan over the chicken madeira.

  • Ingredients

    Water

    250ml per person for the polenta

    Polenta

    Parmesan Cheese

    finely grated

    Baby Asparagus

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 60ml per person

    Button Mushrooms

    sliced

    Butter

    Brown Sugar

    Olive Oil

    2 tablespoons per person

    Brown Onion

    Balsamic Vinegar

    Chicken Breast (Skin On)

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