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Golden baked chicken and mushrooms on polenta

With Judith Cullen

Serves 4-6
Costs Approx $25
Preparation Time 20 minutes
Cooking Time 40-50 minutes


2 tablespoon rice bran oil
1 onion, sliced
3 cloves garlic, crushed
300 grams button mushrooms, sliced thickly
300 grams brown mushrooms, sliced thickly
6 sprigs thyme
2 bay leaves
1 x 400 gram tin chopped tomatoes
1 cup sherry
1 kilogram chicken thigh meat
6 cups chicken stock
300 grams polenta
100 grams grated parmesan cheese


Preheat the oven to 200C.

In a large heavy based frying pan sauté the onion and garlic in oil.  Add the mushrooms and continue cooking until the mushrooms are soft and the liquid produced while cooking has reduced.  Add the herbs, tomatoes and sherry. Bring to the boil. Simmer for 10-15 minutes until thick and saucy. Season with salt and freshly ground black pepper.

Transfer to a baking dish that will just fit the chicken.  Place in the chicken thighs, gently pushing into the tomato sauce.

Bake for 15-20 minutes. Then grill for 5 minutes or so until the chicken is golden and cooked.


Bring 6 cups of chicken stock to the boil.

Add the polenta in a steady stream. Whisking all the time. Reduce the heat and continue to stir for 10 -15 minutes.

Stir through the parmesan and season with salt and pepper.

 (TX: 27 June 2011)