Chicken Cacciatiore with Parmesan Polenta

Ingredients: – 10 to 12 pieces of chicken, preferably legs, thighs and wings – Chaloner olive oil – 1 large onion, peeled and cut into quarters – 2 cloves garlic, peeled – 4 sprigs of rosemary, leaves removed from the stalk – 1 teaspoon dried chili flakes – 1 prepack portobellini mushrooms, sliced – 1 cup Chaloner kalamata olives, pitted and halved – 200ml chicken stock – 200ml red wine – 1 tin of chopped tomato – Salt and pepper – 2 cups of polenta – 1 large knob of butter – 200g grated parmesan

Method: 1. Heat a few glugs of olive oil in a heavy-based pot over medium to high heat. Brown the chicken in batches and set aside. 2. Finely chop the onion, garlic and rosemary together. You can do this by hand or by using a blender. 3. Add the onion mix plus the dried chili to the pot and cook, stirring, over medium heat for about 10 minutes or until soft. You can add a little of the chicken stock to help soften the mix. 4. Add the mushrooms and the olives and cook for 2 minutes. Put the browned chicken back into the pot and add the rest of the stock, red wine and tinned tomato as well as salt and pepper. Bring to the boil, then turn heat down to medium. Cook gently, stirring every now and then for about 60 minutes. You want to sauce to reduce down so it’s best to cook it with the lid off. 5. Cook the polenta according to the packet instructions. Once it’s ready stir in the butter and parmesan. If you want the polenta to be extra sloppy you can cook it in slightly more water than the instructions indicate.

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