Chicken & Mushrooms with Polenta

by

Octopus Publishing

POSTED Fri, June 28, 2019

Serves

4

Total Time

70 MINS

Calories

1097

Crunchy slices of baked polenta hide a comforting, creamy chicken and mushroom casserole beneath.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Chicken breast icon
    Chicken breast

    500 g (about 4 ½)diced

  • Button mushroom icon
    Button mushroom

    250 g (about 8 ⅓)sliced

  • Fresh parsley icon
    Fresh parsley

    ¼ cup (about 15.6 g)coarsely chopped

  • Gruyère cheese icon
    Gruyère cheese

    50 g (about 3 ⅝ tablespoons)grated

  • Butter icon
    Butter

    25 g (about 1 ¾ tablespoons)

  • All purpose flour icon
    All purpose flour

    2 teaspoons (about 5.4 g)

  • Chicken stock icon
    Chicken stock

    150 ml (about 150 g)

  • Wholegrain mustard icon
    Wholegrain mustard

    1 tablespoon (about 16.5 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Single cream icon
    Single cream

    100 ml (about 100 g)

  • Edamame icon
    Edamame

    200 g (about 100)

  • Polenta icon
    Polenta

    500 g (about 3 cups)sliced

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Melt butter a clean Dutch oven
  • 3. Add onion and chicken breast to the Dutch oven
  • 4. Fry gently - 7 min, medium heat
  • 5. Add button mushroom to the Dutch oven
  • 6. Fry gently - 5 min
  • 7. Sprinkle with all purpose flour
  • 8. Add chicken stock, wholegrain mustard and fresh parsley to the Dutch oven
  • 9. Season with salt & pepper
  • 10. Boil to simmer
  • 11. Add single cream and edamame to the Dutch oven
  • 12. Layer with polenta
  • 13. Sprinkle with gruyère cheese
  • 14. Bake until lightly browned - 35 min, 190°C
  • 15. Serve

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