Name: Chicken with brandy and grapes on soft polenta
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 bulb garlic, halved crossways; 4 single chicken breasts, on bone, skin on; 1/4 cup (35g) plain flour; 2 tablespoon olive oil; 2 1/2 cup (625ml) water; 2 1/3 cup (580ml) milk; 1 cup (170g) polenta; 30 gram butter; 1/2 cup (40g) finely grated parmesan cheese; 1 tablespoon fresh lemon thyme leaves; 1/4 cup (60ml) each, brandy, white wine, water; 1 small bunch (250g) seedless red grapes

Chicken with brandy and grapes on soft polenta

Enjoy this brandy sauce as it soaks from the juicy chicken into the smooth bed of polenta underneath.

Serves 4

Prep

20M

Cook

50M

Total

1H 10M

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Ingredients

1 bulb garlic, halved crossways

4 single chicken breasts, on bone, skin on

1/4 cup (35g) plain flour

2 tablespoon olive oil

2 1/2 cup (625ml) water

2 1/3 cup (580ml) milk

1 cup (170g) polenta

30 gram butter

1/2 cup (40g) finely grated parmesan cheese

1 tablespoon fresh lemon thyme leaves

1/4 cup (60ml) each, brandy, white wine, water

1 small bunch (250g) seedless red grapes

Method

1.Preheat oven to moderate (180°C/160°C fan-forced). Place garlic on small oven tray in oven while preheating.

2.Toss chicken in combined flour with salt and pepper added; shake off excess flour.

3.Heat the oil in large, flameproof baking dish on stove top, add chicken, cook until browned all over. Add garlic from oven to baking dish. Transfer chicken to a moderate oven, bake, uncovered, for 25 minutes.

4.Meanwhile, bring water and milk to boil in a medium pan. Stir polenta in gradually; cook, stirring, for about 10 minutes or until the mixture thickens. Add the butter and cheese; stir until cheese melts.

5.Add thyme to baking dish, bake for further 10 minutes or until chicken is tender. Remove chicken and garlic, cover, keep warm.

6.Add brandy and wine to the dish on stove top; bring to the boil, add water, reduce the heat, simmer, stirring, until thickened slightly. Add grapes.

7.Serve chicken on polenta with brandy and grape sauce.

Not suitable to freeze. Not suitable to microwave
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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