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Tomato chicken casserole with polenta

Tomato Chicken Casserole with PolentaRecipes+
2
15M
45M
1H

Ingredients

Method

1.Preheat oven to 160°C/140°C fan forced. Heat half the oil in a 1-litre flameproof and ovenproof dish over moderate heat. Add chicken; cook and stir for 2-3 minutes or until seared. Transfer the chicken to a heatproof plate.
2.Add remaining oil to dish. Add onion, bacon, celery, garlic and oregano; cook and stir for 3 minutes. Return chicken to dish. Add wine. Bring to the boil. Reduce heat: simmer, uncovered, for 2-3 minutes or until reduced by half. Stir in stock and tomato. Cover with a tight-fitting lid. Bake for 30 minutes or until chicken is tender. Remove from oven. Stand for 5 minutes. Stir in olives.
3.Meanwhile, bring 2 cups water to the boil in a medium saucepan over moderate heat. Gradually add polenta, stirring. Cook and stir for 2-3 minutes or until quite thick. Remove from heat. Stir in parmesan and parsley. Season with salt and pepper.
4.Serve casserole with polenta.

Stock and olives can be salty, so taste dish before adjusting seasoning.

Note

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