CHICKEN AND FENNEL COOKED IN MUSTARD SAUCE SERVED ON POLENTA

CHICKEN AND FENNEL COOKED IN MUSTARD SAUCE SERVED ON POLENTA

Comfort food for the family. Instead of polenta,  mashed potatoes can be served. 

Chicken, fennel and mustard  cooked together brings out nice flavors.

Perfect to bowl in during the chilly weather.

Serves 4

Time: 30-40 minutes

For the chicken and fennel

4 chicken breasts or 8 chicken thighs

2 -3 fennel sliced with the joint intact

1 tbs parsley

2 tbs olive oil

1 garlic minced

1 tbs grainy mustard

2 tbs cream

1 cup stock

For the polenta

1 cup polenta

4 cups water

salt

1 tbs butter

Method

For the chicken and fennel, first saute the fennel in 1 tbs oil. When it gets the charred marks, add the stock. Cook on medium heat for about 10 to 12 minutes. Then remove it in a plate along the stock. 

In the same pan, add the remaining 1 tbs oil and brown the chicken breasts on both sides, about 5 minutes on each side. Add the garlic.

Return the fennel and stock in the pan. Add the cream and parsley. Give it a stir. Cover and cook further 5 to 8 minutes.

For the Polenta, boil the water with salt. Add the polenta. Give it a stir so no lumps are formed.  

To get good polenta, always cook on medium low heat and keep on stirring it. As you keep on stirring, polenta thickens. Remove fro the heat and stir in butter. Serve it right away. Polenta will stay moist till its hot or warm, when cold it hardens. 

If polenta hardens, mix in a bit of hot milk and stir vigorously to loosen up. To give extra texture, 1 to 2 tbs grated parmesan cheese can be mixed. Any leftover polenta can be served as snacks. I cut the polenta into bite size or finger size then toss it in olive oil, herbs and extra pepper. Either you can throw it in the preheated 200'C oven for 15 to 20 minutes till crispy or just griddle on a pan. Serve it with ketchup, mayo or sourcream.