We're reaching for the rustic recipe playbook with this dish that has definite Italian farmhouse vibes. Rosemary-flecked chicken gets braised in saucy lentils and sinks down into a creamy, cheesy polenta for bowls of deeply comforting flavour. New family favourite unlocked!
Pick rosemary leaves from their stems and roughly chop. Slice chicken horizontally to yield 2 thinner pieces. Place ½ the rosemary, salt, pepper and oil in a bowl and toss to coat chicken.
Heat frypan over medium-high heat. Add chicken and cook for 4 minutes or until golden on one side. While chicken is browning, continue with step 3.
Drain and rinse lentils. Peel and crush garlic. Once chicken is browned, add garlic and remaining rosemary and cook, stirring, for 30 seconds or until fragrant. Add lentils and stir to distribute.
Add cherry tomatoes, 125ml (½ cup) water, crumble in stock cube and bring to a simmer. Reduce heat to medium and cook for 12–14 minutes or until sauce has reduced slightly and chicken is cooked through.
In the last 5 minutes of the chicken cooking, make the polenta. Heat milk and 1½ cups (375ml) water in a saucepan over medium-high heat and bring to a simmer. Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened. Stir through parmesan and season with salt and pepper.
Remove chicken from pan and set aside. Stir baby spinach through lentils and season with salt and pepper. Slice chicken. Divide parmesan polenta between bowls and top with chicken and braised lentils.