Chicken And Baby Onion Casserole With Polenta

Name: Chicken And Baby Onion Casserole With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 4 None chicken legs, skin and excess fat removed; 12 None baby pickling onions, peeled and trimmed; 2 slices bacon, coarsely chopped; 1 large carrot, peeled and coarsely chopped; 1 stalk celery, coarsely chopped; 2 cloves garlic, crushed; 1 can (14 oz) diced tomatoes; 8 sprigs fresh thyme; 1 cup instant polenta; 1/3 cup freshly grated Parmesan cheese

Servings: persons

1 tbsp vegetable or olive oil
4 None chicken legs, skin and excess fat removed
12 None baby pickling onions, peeled and trimmed
2 slices bacon, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, crushed
1 can (14 oz) diced tomatoes
8 sprigs fresh thyme
1 cup instant polenta
1/3 cup freshly grated Parmesan cheese

1
Preheat the oven to 350u00b0F. Heat the oil in a Dutch oven on medium heat. Add the chicken and cook for 4 mins or until seared. Transfer to a heatproof plate.
2
Add the onions, bacon, carrot and celery to the pan. Cook, stirring, for 3-4 mins or until the onions soften. Add the garlic. Cook, stirring, for 30 seconds or until fragrant. Stir in the tomato, 1/4 cup water and half the thyme. Return the chicken to the pan. Bring to a boil. Cover with a tight-fitting lid. Bake for 40-45 mins or until the chicken is cooked through.
3
For the polenta, bring 4 cups water to a boil in a medium saucepan. Season. Add the leaves from the remaining thyme sprigs. Gradually whisk in the polenta. Cook, stirring, for 5-8 mins or until the mixture thickens. Stir in the Parmesan cheese. Serve the chicken with polenta.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 4 None chicken legs, skin and excess fat removed, 12 None baby pickling onions, peeled and trimmed, 2 slices bacon, coarsely chopped, and more.

Yes, Chicken And Baby Onion Casserole With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!