Chicken with Salsa Verde and Polenta

Some how I always find difficult and not very exciting to use chicken, but every now and then I like to try something new. Looking into my books I found this recipe, actually I couldn’t get all the ingredients from the original recipe so I made my own version and it was absolutely delicious, a pity we didn’t have more chicken …

The ingredients you need are for the chicken: chicken breast with skin, fresh rosemary, olive oil and pepper. Put the chicken breast in a roasting pan with the skin up, then add a couple rosemary branches, olive oil and pepper. Bake in a 220 degrees preheated oven for about 30 minutes, until the chicken is ready.

For the salsa verde you need: a good bunch of fresh parsley, 3-4 grams dry tarragon, the zest of one lemon and the juice of half, chopped spring onion, salt and olive oil. Put in a blender, the parsley, tarragon, lemon zest, salt a some oil. Mix well then add slowly the lemon juice and some more oil until you get a nice pasta.

When the chicken is ready cut it in small pieces and the juices from the roasting pan add to the salsa verde and mix again.

For the polenta what you need is: 250 gr. instant polenta, 1.1 liter water, salt, 50 gr. grated parmesan, 1 tablespoon butter and some milk. Boil the water then add the polenta, stir well until all water is gone. After warming up for a couple of minutes, add the salt, cheese, butter and milk, mix well. Then put the polenta in a greased casserole and into a 180 degrees preheated oven for about 15 minutes. Afterwards take out of the oven, warm up to 220 degrees and put back for another 10 minutes.

Serve all together like in the pictures below with some bread and a fresh salad. Absolutely delicious!