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
-
20 minMain dishfennel tubers, Parisian carrots, gnocchi di patate, fresh parsley, Cheese sauce, ricotta, mustard,gnocchi with fennel and cheese-mustard sauce
-
30 minMain dishunpolished rice, winter carrot, lime, Red onion, fresh ginger, Sesame seed, peanut oil, frozen garden peas, Red pepper, fresh smoked mackerel fillet,fried rice with spicy mackerel and carrot salad
-
20 minMain dishonion, Red pepper, zucchini, traditional olive oil, beef meatballs, tomato cubes, frozen potato mash,summer stew with meatballs
-
25 minMain dishMussels, Cherry tomatoes, thin bacon strips, garlic, Italian spice mix, dry white wine,mussels with bacon and Italian herbs
Nutrition
495Calories
Sodium30% DV720mg
Fat46% DV30g
Protein50% DV25g
Carbs10% DV29g
Fiber24% DV6g
Loved it