how to make ultimate Sweet veg and chicken ragu with polenta

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet veg and chicken ragu with polenta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet veg and chicken ragu with polenta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet veg and chicken ragu with polenta is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons extra virgin olive oil
  • 650g chicken breast fillets, cut into 3cm pieces
  • 1 red onion, halved, thinly sliced
  • 1 tablespoon fresh continental parsley stems, finely chopped
  • 1 large red capsicum, deseeded, thinly sliced
  • 80g (1/2 cup) kalamata olives, pitted
  • 2 garlic cloves, thinly sliced
  • 200g sweet grape tomatoes, halved
  • 80ml (1/3 cup) red wine
  • 1 tablespoon balsamic vinegar
  • 500ml (2 cups) Massel salt reduced chicken style liquid stock
  • 250ml (1 cup) milk
  • 120g (2/3 cup) instant polenta
  • 15g butter, chopped
  • 25g (1/3 cup) parmesan, finely grated
  • 1 tablespoon fresh continental parsley, chopped
  • Rocket leaves, to serve


  • Step 1
    Heat 1 tbs of the oil in a non-stick frying pan over medium-high heat. Season the chicken. Cook, in 2 batches, stirring occasionally, for 3 minutes or until browned. Transfer chicken to a bowl.
  • Step 2
    Heat the remaining oil in pan over medium heat. Add the onion and parsley stems and cook, stirring, for 5 minutes or until soft. Add the capsicum, olives and garlic and cook, stirring, for 5 minutes or until soft. Add the tomato. Cook, stirring, for 5 minutes or until collapsed. Add the wine and vinegar. Simmer for 1 minute. Return the chicken to the pan. Simmer, stirring occasionally, for 3-4 minutes or until chicken is cooked through.
  • Step 3
    Meanwhile, bring the stock and milk to a simmer in a saucepan over medium heat. Gradually add polenta in a thin, steady stream, stirring constantly with a wooden spoon until combined. Reduce heat to low. Stir for 5 minutes or until mixture thickens. Remove from heat. Stir in the butter and parmesan. Season.
  • Step 4
    Divide polenta among plates. Top with the ragu, parsley and rocket.

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