Name: Creamy Chicken, Tarragon and Peas with Cheesy Polenta
Yield: Serves 4
Ingredients: 350 g (12½ oz) skinless chicken breast, sliced; ½ tablespoon sunflower or vegetable oil; 1 red onion, thinly sliced; Small handful of fresh tarragon leaves, roughly chopped; 200 g (7 oz) frozen peas; 450 ml (15 fl oz) whole (full-fat) milk; 150 g (5½ oz) quick-cook polenta; 40 g (1½ oz) Parmesan, finely grated (shredded); 40 g (1½ oz) butter; Salt and freshly ground black pepper; 150 g (5½ oz) garlic and herb soft cheese (I use Boursin); 75 ml (2½ fl oz) whole (full-fat) milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

I’m going to lay my cards on the table straight away. This is a rich dish, but sometimes you just need a full-smack-in-the-face piece of comfort, and this is it. The peas keep things a little brighter and allow you to feel like you’re being good. And if you’re not keen on polenta, you can always serve this on a bed of rice or tossed through tagliatelle.