Recipes Archive

Chicken recipes

Griddled croque monsieur

40 minutes

Oven-roasted chicken bolognese with big-batch polenta

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

For the tomato sauce:

2 x 400g cans Woolworths whole cherry tomatoes
4 Woolworths slicing tomatoes, quartered
3 T olive oil
sea salt and freshly ground black pepper, to taste
1 T brown sugar
2 red onions, quartered
2 garlic cloves, crushed
10 g basil, torn
1 x 500g pack Woolworths chicken mince
oil, for frying

For the polenta:

4 cups chicken stock
4 cups water or full-cream milk
320 g Woolworths polenta
50 g butter
sea salt and freshly ground black pepper, to taste
50 g Parmesan, grated
300 g Woolworths exotic mushrooms, sliced and fried

Method

1. Preheat the oven to 180°C. Place all the tomato sauce ingredients in an oven tray and bake for 45 minutes, shaking the tray occasionally.
2. Meanwhile, pan-fry the chicken mince until golden and cooked through, then set aside until the tomato sauce is ready.
3. To make the polenta, place the liquid in a large saucepan and bring to the boil. Gradually whisk in the polenta making sure there are no lumps. Simmer, stirring continually, for 5 minutes or until thick. Season to taste.
4. Remove from the heat and pour half the polenta into a 20 cm square baking dish. Chill overnight and turn into fries the following day. Fold the butter and Parmesan through the remaining polenta and top with the mushrooms. Serve with the chicken Bolognese.

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Griddled croque monsieur

Oven-roasted chicken bolognese with big-batch polenta

Oven-roasted chicken bolognese with big-batch polenta

Ingredients

Method