Chicken with Mushrooms on Slow Cooked Polenta

Date: 24 Apr 2014 Author: Jacqui Categories: Food, Main Dishes, Polenta 0


Chicken is so versatile and there are so many ways to cook it.  One of my favorite way is to let it simmer slowly in a good red wine and mushrooms.  We are used to serve such a casserole with some mashed or roast potatoes, but I have served this over creamy cheesy polenta, not the instant one, but the traditional polenta, still cooked the cheat’s or lazy way!  And it does taste much better! Try it for yourself! (For 4 Servings)

For the Chicken with Mushrooms


  • 4 chicken thighs (skin on, bone in)
  • Olive Oil
  • 1 large onion, roughly chopped
  • 2 cloves of garlic, minced
  • 200g mushrooms, sliced
  • 1 cup of good quality red wine
  • 2 cups of Gluten Free Chicken Stock
  • Fresh Thyme Sprigs
  • 2 Bay leaves
  • Salt & Pepper
  • Freshly Chopped Parsley to serve


Preheat oven to 180C. Season the chicken thighs with salt & pepper.  Heat a tablespoon of olive oil in a pan and when it is hot, fry the chicken thighs till the skin looks crispy and golden. Remove from pan.  Set aside.

Drain the drippings but leave about one tablespoon and in it saute the onions until translucent.  Add the mushrooms and cook until they start to soften and then add the minced garlic.  Cook until fragrant, do not let it burn.  Add the red wine and bring to a simmer until it is slightly reduced.  Pour this in an ovenproof casserole and then place the chicken pieces, skin side up on top.  Pour in the chicken stock and tuck in the thyme sprigs and the bay leaves.  Place in the oven and cook for approximately 40 to 50 minutes or until the chicken is cooked.


For the Polenta


  • 1 cup traditional Polenta
  • 4 cups GF chicken stock
  • 1 clove garlic, crushed
  • 1 small finely chopped onion
  • 2 tbsp butter
  • 2 tbsp cream
  • 1/2 cup grated Parmesan Cheese
  • Seasonings


As I said above, this is the easy way of cooking the traditional Polenta.  And the results are really delicious!

In a pot, melt a tablespoon of the butter and sautee the onion, cooking until it is tender.  Add the garlic and cook until fragrant but do not let it brown.  Add the chicken stock and bring it to a boil.  Once it reaches a rolling boil, take the pot off the heat and start pouring the polenta, whisking constantly so no lumps will form.  Put it back on a very low heat and keep stirring for approximately five minutes.  Cover the pot with a lid and leave to cook on the lowest flame for approximately 25 minutes.  After that time, remove the lid, stir the polenta, (there might be some cooking liquid on the top), and add the butter, cream and cheese.  Season.  Stir well to combine.

To serve, place some polenta in the middle of a plate.  Place a chicken thigh on top, pour some of the mushroom sauce over it and sprinkle with freshly chopped parsley.




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