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Parmesan polenta with pulled chicken
 
 
4 ServingsPTM55 min

Parmesan polenta with pulled chicken


Polenta, originally a Northern Italian dish, can be eaten here with pulled chicken, oven tomatoes and truffle oil.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Bring the water to the boil with the bouillon tablet. Put the chicken in and put the fire low.
  3. Poach the chicken for 10 minutes, take out the stock and let cool slightly. Keep the broth.
  4. Cut the onions into pieces. Put them in the baking dish and drizzle with the olive oil.
  5. Fry the shallots in the oven for 30 minutes. Spoon after 20 minutes and then add the tomatoes.
  6. Pull the cooked chicken fillet with two forks into tufts (pulled chicken).
  7. Bring the stock to the boil and add the polenta. Let boil for 7 minutes to a thick porridge. Turn off the heat.
  8. Grate the parmesan cheese. Add the cheese and butter and stir until they are absorbed. Divide the polenta over the bowls.
  9. Divide the chicken over it and sprinkle with the truffle oil. Spoon the roasted shallot and tomato.


Nutrition

495Calories
Sodium30% DV720mg
Fat46% DV30g
Protein50% DV25g
Carbs10% DV29g
Fiber24% DV6g

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