Polenta con pollo, funghi e piselli

For a hearty Italian meal try Gino D'Acampo's tasty polenta, topped with pan-fried chicken with wild mushrooms and peas
By Gino D'Acampo
Polenta con pollo, funghi e piselli
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 tbsp Italian olive oil
  • 1 large onion, finely chopped
  • 3 medium chicken breast fillets, skinless
  • 200 g wild mushrooms
  • 1 handfuls frozen peas, defrosted
  • 1 pinches black pepper
  • 40 ml chicken stock
  • 1 butter, knob
  • 30 g '00' flour
  • 400 g quick-cook polenta
  • 200 g parmesan, grated


1. Heat the olive oil in a frying pan. Add in the onion, chicken and mushrooms and fry until the chicken is golden on all sides, stirring often. 2. Add the peas and season with salt and freshly ground pepper. 3. Add in the chicken stock and allow to simmer. 4. Dip a knob of butter in the plain flour and add to the sauce, stirring over a low heat and allowing the sauce to thicken. 5. In the meantime bring a large pan of salted water to the boil. Add in the polenta in a steady stream and cook, according to packet instructions, stirring constantly, until it thickens. 6. Mix in most of the Parmesan cheese, season with salt and freshly ground pepper, stir well and place on a large serving plate. 7. Place the chicken mixture, with its sauce, on the polenta, sprinkle over the remaining Parmesan cheese and serve immediately with a cold glass of Italian dry white wine.

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