Chicken Peperonata with Cheesy Polenta Recipe | Abel & Cole
Chicken Peperonata with Cheesy Polenta
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Prep: 20 mins
Cook: 30 mins
Polenta is traditionally eaten as a comforting winter dish in Northern Italy. Luckily, it’s just as amazing in warmer weather, especially with a summery peperonata sauce.
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803 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 boneless, skinless chicken breasts
  • 1 onion
  • 1 garlic clove
  • 2 red peppers
  • A 250g punnet of cherry tomatoes
  • A 150g bag of polenta
  • A 100g chunk of cheddar
  • A handful of basil, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 3 tbsp cold water
  • 750ml boiling water
You'll need
  • A couple of pans
Step by step this way
  • 1.

    Slice each chicken breast into 5-6 strips. Warm 1 tbsp oil in a large pan over a medium heat. Fry the chicken for 4-5 mins till golden. Transfer to a plate.

  • 2.

    Peel and thinly slice the onion. Add to the pan and sweat for 3-4 mins.

  • 3.

    Finely slice the red peppers and garlic. Halve the cherry tomatoes.

  • 4.

    Tip the peppers, garlic and cherry tomatoes into the pan and season. Pour in 3 tbsp water. Cook on a low heat for 20 mins, till all the veg are tender.

  • 5.

    Finely grate the cheddar and set aside.

  • 6.

    Pour 750 ml boiling water into a separate pan and bring to the boil. Add a generous pinch of salt. Pour in the polenta in a constant trickle, stirring vigorously with a wooden spoon. Cook for 4-5 mins, stirring constantly, till it thickens and starts to pull away from the sides of the pan. Stir in the cheddar.

  • 7.

    Return the chicken to the peperonata and warm through. Serve alongside dollops of the polenta. Scatter over some basil leaves and serve.

  • Tip

    Polenta panic?
    If your polenta cools and starts to harden, never fear! Gently heat it back up with 1-2 tbsp boiling water. Give it a good stir and it’ll be right as rain.