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Export 10 ingredients for grocery delivery
Step 1
To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat.
Step 2
Whisk the polenta into the liquid and continue stirring until the polenta starts simmering.
Step 3
Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked.
Step 4
Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper.
Step 5
Cover with a lid and allow to steam for 10 minutes.
Step 6
Preheat the oven to 200°C/390°F.
Step 7
Combine the olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with salt and pepper.
Step 8
Pat the chicken thighs dry with paper towels then place in a baking dish.
Step 9
Season the chicken on both sides with salt and pepper then pour over the rosemary mixture.
Step 10
Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through.
Step 11
Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.
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