Filter
Reset
Sort ByRelevance
Mich
Parmesan polenta with pulled chicken
Polenta, originally a Northern Italian dish, can be eaten here with pulled chicken, oven tomatoes and truffle oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Bring the water to the boil with the bouillon tablet. Put the chicken in and put the fire low.
-
Poach the chicken for 10 minutes, take out the stock and let cool slightly. Keep the broth.
-
Cut the onions into pieces. Put them in the baking dish and drizzle with the olive oil.
-
Fry the shallots in the oven for 30 minutes. Spoon after 20 minutes and then add the tomatoes.
-
Pull the cooked chicken fillet with two forks into tufts (pulled chicken).
-
Bring the stock to the boil and add the polenta. Let boil for 7 minutes to a thick porridge. Turn off the heat.
-
Grate the parmesan cheese. Add the cheese and butter and stir until they are absorbed. Divide the polenta over the bowls.
-
Divide the chicken over it and sprinkle with the truffle oil. Spoon the roasted shallot and tomato.
Blogs that might be interesting
-
30 minMain dishsteak, vine tomatoes, fresh cream cheese with herbs, potato croquettes, butter or margarine, frying fat or oil,steak with cream cheese tomatoes -
385 minMain dishRed onion, garlic, Red pepper, flat leaf parsley, oregano, White wine vinegar, olive oil, pointed peppers, frozen tilapias,fish package with paprika and chimichurri -
20 minMain dishfresh mussels, olive oil, stir-fry vegetable mix, mixed friséesla, vinaigrette with garden herbs, green olives without seeds, mussel sauce seasoning, baguette,Provencal mussels -
15 minMain dishshell paste, Broccoli, anchovy fillets in canned oil, onion, seasoning red pepper, pine nuts, white raisins, fresh flat parsley, White bread,shells with anchovies and raisins
Nutrition
495Calories
Sodium30% DV720mg
Fat46% DV30g
Protein50% DV25g
Carbs10% DV29g
Fiber24% DV6g
Loved it