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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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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring the water to the boil with the bouillon tablet. Put the chicken in and put the fire low.
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Poach the chicken for 10 minutes, take out the stock and let cool slightly. Keep the broth.
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Cut the onions into pieces. Put them in the baking dish and drizzle with the olive oil.
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Fry the shallots in the oven for 30 minutes. Spoon after 20 minutes and then add the tomatoes.
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Pull the cooked chicken fillet with two forks into tufts (pulled chicken).
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Bring the stock to the boil and add the polenta. Let boil for 7 minutes to a thick porridge. Turn off the heat.
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Grate the parmesan cheese. Add the cheese and butter and stir until they are absorbed. Divide the polenta over the bowls.
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Divide the chicken over it and sprinkle with the truffle oil. Spoon the roasted shallot and tomato.
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Nutrition
495Calories
Sodium30% DV720mg
Fat46% DV30g
Protein50% DV25g
Carbs10% DV29g
Fiber24% DV6g
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