Soft Polenta. Mushroom ragu. Rosemary Chicken.
Like mash potato but lower in carbs, polenta is made from ground corn. Paired with Vitamin D rich mushrooms, Iron rich broccoli and lean protein from the chicken, it's a great one to have on an easy day.
2 - 4 chicken thighs
2 sprigs of rosemary
2 cloves of garlic
1/2 cup of polenta (quick cook)
10 dried porcini mushrooms (soaked in boiling water)
10 or so mushrooms
5 or so tender stem broccoli
5 or 6 fresh thyme sprigs
small knob of butter (about the width of your thumb)
parmesan (about 1/5th of the pictured block)
First get your chicken on. Pre heat your oven to 200 or 180 fan. Put the chicken on a tray, rosemary on top, drizzle with oil, a pinch of salt and pepper. Smash 1 garlic clove with the side of the knife and throw that in too. Then in to the oven for 25 minutes until cooked through.
Next get everything ready. Chop the mushrooms up in to about 1/4, you want them quite chunky. Chop the stems of the broccoli. Smash the other garlic clove and get rid of the skin.
Get a pan of boiling water on the go. You want 2.5 cups worth of liquid in there. Use the soaking liquor from the porcini then top the rest up with water. Once boiling, gradually add the polenta while whisking. Once incorporated, switch to a spatular and stir often oven medium heat. Keep cooking until it's the consistency of porridge. Once it gets to this stage, take it off the heat, add a knob of butter and a generous amount of parmesan. Check the seasoning then put the lid on.
For the mushrooms get a sauté pan on a high heat and add some oil to the pan. Once it's up to temperature add the mushrooms. Be careful not to over crowd the pan. Don't stir too often, you want some nice charred bits on the mushrooms. Once they're looking good add the broccoli stems, stripped thyme leaves and the smashed garlic. Give it a few minutes then add the broccoli florets and a splash of water (about 1TBSP to bring it together). Turn off the heat and add the chopped parsley. Check the seasoning and adjust to your liking.
Serve it all up as pictured. Don't forget the crisp rosemary, it's the best bit!