Sumac Chicken With Blue Cheese Polenta – a delicious recipe with cherry tomatoes, chicken stock, thyme, lemon zest, bay leaf, sumac. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400u00b0F. Place tomatoes on a baking sheet and roast 15 mins.
2
Meanwhile, for the chicken, bring thyme, lemon zest, bay leaf, sumac, half the stock and 2 cups water to a boil in a large saucepan. Add chicken, return to a boil and simmer gently over low heat, 10 mins, or until chicken is just cooked through.
3
For the polenta, bring milk and remaining stock to a boil in a separate medium saucepan. Gradually stir in polenta in a steady stream. Cook, stirring, over low heat 3 mins, or until soft. Crumble in the cheese and stir until melted. Season to taste with salt and black pepper.
4
Slice chicken and sprinkle with salt and black pepper. Divide polenta between 4 serving plates and top with chicken. Serve with watercress and roasted tomatoes.
765
kcal
Calories
27
g
Fat
10
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 lb cherry tomatoes, 4 cups chicken stock, 2 sprigs fresh thyme, 1 strip lemon zest, and more.
Yes, Sumac Chicken With Blue Cheese 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.
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