Let’s start with our polenta!

In a oven proof dish mix together 1 cup of polenta with 3 cups of warm water, 1 tablespoon of olive oil, and 1 tablespoon of chicken bouillon (you could use a bouillon cube as well!)

Pop this dish into a 350 degree oven…

And give it a good stir in 15 minutes.

If you want creamy polenta go ahead and stir in another cup of water. If you want your polenta to be more solid, don’t worry about stirring it!

Pop this dish back in the oven and let your polenta bake until it has reached your desired consistency

When your polenta is ready to come out of the oven greet it with a few big handfuls of shredded parmesan cheese!

Stir in your cheese and there you have it! A perfect dish full of creamy, savory polenta.

On to the chicken…

In a large plastic bag combine 1 cup of flour and a dash of salt and pepper.

Add your chicken to the bag, (I’m using boneless skinless thighs) seal it, and give this bag a good shake!

Next, heat a few table spoons of olive oil in a pan and add your chicken to the hot skillet.

Brown your chicken on both sides, then remove it from the pan…

Now, in that same pan sauté one diced onion…

And some sliced mushrooms.

I used baby bellas, but use whatever you can get your hands on!

Assuming you like mushrooms that is…

After your veggies have softened (2-3 minutes) add a few cloves of minced garlic…

And some fresh chopped rosemary to your pan!

Isn’t rosemary the best?

Season this pan with a bit of salt and pepper…

And just when you can start to smell your garlic cooking (about 1 minute) go ahead and splash in a cup of white wine!

You might as well pour a little cup for the cook as well.

Time to add your chicken back to the pan…

And toss some cherry tomatoes on top!

Place this pan in a 400 degree oven for 15-20 minutes or until…

Your tomatoes are nice and roasted and your chicken is cooked through!

Are you ready to put everything together?

Make a nice bed of polenta on your plate…

And top it with a couple pieces of your beautiful rosemary chicken and roasted tomatos.

Success! I won the polenta battle in my house, but after tasting the meal on top of it I’m not too sure that it was a fair fight.

Enjoy!

Ingredients

  • boneless skinless thighs (enough to feed your family/friends)
  • 1 cup of flour
  • 1 white onion diced
  • 2 handfuls sliced mushrooms
  • 2-3 garlic cloves minced
  • 2 stalks rosemary, chopped
  • 1 cup white wine
  • handful cherry tomatoes
  • salt and pepper to taste

4 Responses to Rosemary Chicken with Roasted Tomatoes

  1. Jennifer says:

    Melissa, You are always so encouraging. I love that about you.
    Do you need any giant zucchinni for baking projects? As much as I love chocolate zuchinni cake, I think I am getting overwhelmed with them.

  2. Mom says:

    Hey Babe ~ once again you amaze me. I printed this one, I can only imagine the aroma that was in your loving home.
    Love U
    Mom

  3. Brandon says:

    I can sympathize with your husband… grainy polenta is downright disgusting, it HAS to be cooked right. I used to be unable to do the raw tomato thing also, interestingly enough. The cure for me was to force myself to eat them (big tomatoes, cut into small bites) mixed with salad. I still can’t enjoy them raw, but I do eat them.

  4. Melissa says:

    Brandon, raw tomatoes are the best!! I love that you still eat them even though you don’t like them very much! Haha!

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