Quick Chicken and Mushroom Stew with Creamy Polenta
A comforting and protein-packed stew with tender chicken and earthy mushrooms, served over traditional Slovenian creamy polenta.
Ingredients
- Chicken Breast192 g
- Onion55 g
- Garlic5 g
- Milk82 ml
- Parmesan Cheese8 g
- Olive Oil8 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Mushrooms165 g
- Vegetable Broth110 ml
- Cornmeal44 g
- Thyme0.5 tsp
- Parsley1 tbsp
Instructions
- 1Step 1
Dice chicken breast into 1-inch pieces. Slice mushrooms. Dice onion and mince garlic.
- 2Step 2
Heat 10ml of olive oil in a large pot or deep skillet over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- 3Step 3
Add remaining 5ml of olive oil to the pot. Add onion, mushrooms, and garlic. Sauté for 3-5 minutes until softened. Stir in thyme, salt, and pepper.
- 4Step 4
Return chicken to the pot. Pour in vegetable broth, bring to a simmer, then reduce heat to low and cook for 5 minutes, or until chicken is cooked through.
- 5Step 5
While the stew simmers, prepare the polenta: In a separate saucepan, bring milk and 100ml water to a boil. Slowly whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer for 3-5 minutes, stirring frequently, until thickened. Stir in grated Parmesan cheese.
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