Chicken with brandy and grapes on soft polenta

Enjoy this brandy sauce as it soaks from the juicy chicken into the smooth bed of polenta underneath.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Chicken with brandy and grapes on soft polenta
  • 1 bulb garlic, halved crossways
  • 4 single chicken breasts, on bone, skin on
  • 1/4 cup (35g) plain flour
  • 2 tablespoon olive oil
  • 2 1/2 cup (625ml) water
  • 2 1/3 cup (580ml) milk
  • 1 cup (170g) polenta
  • 30 gram butter
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 tablespoon fresh lemon thyme leaves
  • 1/4 cup (60ml) each, brandy, white wine, water
  • 1 small bunch (250g) seedless red grapes


Chicken with brandy and grapes on soft polenta
  • 1
    Preheat oven to moderate (180°C/160°C fan-forced). Place garlic on small oven tray in oven while preheating.
  • 2
    Toss chicken in combined flour with salt and pepper added; shake off excess flour.
  • 3
    Heat the oil in large, flameproof baking dish on stove top, add chicken, cook until browned all over. Add garlic from oven to baking dish. Transfer chicken to a moderate oven, bake, uncovered, for 25 minutes.
  • 4
    Meanwhile, bring water and milk to boil in a medium pan. Stir polenta in gradually; cook, stirring, for about 10 minutes or until the mixture thickens. Add the butter and cheese; stir until cheese melts.
  • 5
    Add thyme to baking dish, bake for further 10 minutes or until chicken is tender. Remove chicken and garlic, cover, keep warm.
  • 6
    Add brandy and wine to the dish on stove top; bring to the boil, add water, reduce the heat, simmer, stirring, until thickened slightly. Add grapes.
  • 7
    Serve chicken on polenta with brandy and grape sauce.


Not suitable to freeze. Not suitable to microwave