Make sure you have plenty of appetite for this polenta dish, Chef! Rich, decadent, and filling, a bed of buttery and creamy polenta is topped with a colourful oven-roasted veggie mix. Served with a cream-based, white wine & garlic sauce, dotted with sun-dried tomato, golden chicken fillets, and grated Italian-style cheese.
Sophie Germanier’s White Wine Chicken
Sophie Germanier’s White Wine Chicken
with creamy polenta
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Dried Oregano
- Free-range Chicken Mini Fillets
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- NOMU Italian Rub
- Polenta
- Roast Veg Mix
- Sun-Dried Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
NOMU-SPICED VEG
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and some seasoning. Loosen with a splash of warm water if necessary.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
AMAZING AROMAS
Return the pan to medium heat with a knob of butter. Add the garlic and the oregano. Fry until fragrant, 1-2 minutes. Deglaze the pan with the wine, stirring constantly. Add some Lemon zest (to taste) - careful, it's really strong - and the juice of 1 [2]|#7DA0D7 lemon wedge/s and gently simmer for 30-60 seconds. Add back the Chicken, along with the sun-dried tomatoes, the cream and the cheese and let it simmer until reduced, 3-4 minutes.
A GREAT PLATE
Plate up the Polenta, topped with the roasted veg. Finish with the creamy Chicken on top. There you go, Chef, dinner is ready!
NOMU-SPICED VEG
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and some seasoning. Loosen with a splash of warm water if necessary.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
AMAZING AROMAS
Return the pan to medium heat with a knob of butter. Add the garlic and the oregano. Fry until fragrant, 1-2 minutes. Deglaze the pan with the wine, stirring constantly. Add some Lemon zest (to taste) - careful, it's really strong - and the juice of 1 [2]|#7DA0D7 lemon wedge/s and gently simmer for 30-60 seconds. Add back the Chicken, along with the sun-dried tomatoes, the cream and the cheese and let it simmer until reduced, 3-4 minutes.
A GREAT PLATE
Plate up the Polenta, topped with the roasted veg. Finish with the creamy Chicken on top. There you go, Chef, dinner is ready!
NOMU-SPICED VEG
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and some seasoning. Loosen with a splash of warm water if necessary.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
AMAZING AROMAS
Return the pan to medium heat with a knob of butter. Add the garlic and the oregano. Fry until fragrant 1-2 minutes. Deglaze the pan with the wine, stirring constantly. Add some Lemon zest (to taste) - careful, it's really strong - and the juice of 3 [4]|#7DA0D7 lemon wedges and gently simmer for 30-60 seconds. Add back the Chicken, along with the sun-dried tomatoes, the cream and the cheese and let it simmer until reduced, 4-5 minutes.
A GREAT PLATE
Plate up the Polenta, topped with the roasted veg. Finish with the creamy Chicken on top. There you go, Chef, dinner is ready!
NOMU-SPICED VEG
Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and some seasoning. Loosen with a splash of warm water if necessary.
FRY THE FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
AMAZING AROMAS
Return the pan to medium heat with a knob of butter. Add the garlic and the oregano. Fry until fragrant 1-2 minutes. Deglaze the pan with the wine, stirring constantly. Add some Lemon zest (to taste) - careful, it's really strong - and the juice of 3 [4]|#7DA0D7 lemon wedges and gently simmer for 30-60 seconds. Add back the Chicken, along with the sun-dried tomatoes, the cream and the cheese and let it simmer until reduced, 4-5 minutes.
A GREAT PLATE
Plate up the Polenta, topped with the roasted veg. Finish with the creamy Chicken on top. There you go, Chef, dinner is ready!
Frequently Asked Questions
What is the preparation time for Sophie Germanier’s White Wine Chicken?
The preparation time for Sophie Germanier’s White Wine Chicken with creamy polenta is between 20 and 40 minutes.
What is the total time required to make Sophie Germanier’s White Wine Chicken with creamy polenta?
The total time required to make Sophie Germanier’s White Wine Chicken with creamy polenta is between 40 and 60 minutes.
How many servings does Sophie Germanier’s White Wine Chicken provide?
4 servings
What are the main ingredients in Sophie Germanier’s White Wine Chicken?
Chicken, Dried Oregano, Free-range Chicken Mini Fillets, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Polenta, Roast Veg Mix, Sun-Dried Tomatoes, White Wine
What is the nutritional information of Sophie Germanier’s White Wine Chicken?
Calories: 1132, Carbs: 122 grams, Fat: grams, Protein: 54 grams, Sugar: 21.4 grams, Salt: 727 grams
How do I prepare Sophie Germanier’s White Wine Chicken?
A GREAT PLATE: Plate up the polenta, topped with the roasted veg. Finish with the creamy chicken on top. There you go, Chef, dinner is ready! AMAZING AROMAS: Return the pan to medium heat with a knob of butter. Add the garlic and the oregano. Fry until fragrant, 1-2 minutes. Deglaze the pan with the wine, stirring constantly. Add some lemon zest (to taste) - careful, it's really strong - and the juice of 1 [2]|#7DA0D7 lemon wedge/s and gently simmer for 30-60 seconds. Add back the chicken, along with the sun-dried tomatoes, the cream and the cheese and let it simmer until reduced, 3-4 minutes. FRY THE FILLETS: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. PERFECT POLENTA: Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter and some seasoning. Loosen with a splash of warm water if necessary. NOMU-SPICED VEG: Preheat the oven to 200°C. Spread the veg mix on a roasting tray. Coat in oil and the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Sophie Germanier’s White Wine Chicken?
Chicken, Dried Oregano, Free-range Chicken Mini Fillets, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Polenta, Roast Veg Mix, Sun-Dried Tomatoes, White Wine
How many calories does Sophie Germanier’s White Wine Chicken have?
1132 calories
How much fat content does Sophie Germanier’s White Wine Chicken have?
grams
Woolies Products in this dish
