Name: Chicken and baby onion casserole with polenta
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 4 chicken marylands, skin and excess fat removed; 12 baby pickling onions, peeled, trimmed; 2 bacon rashers, rind removed, coarsely chopped; 1 large carrot, coarsely chopped; 1 celery stick, coarsely chopped; 2 clove garlic, crushed; 400 gram can diced tomatoes; 8 sprigs fresh thyme; 2/3 cup instant polenta (corn meal); 1/2 cup freshly grated parmesan

Ingredients

1 tablespoon vegetable or olive oil

4 chicken marylands, skin and excess fat removed

12 baby pickling onions, peeled, trimmed

2 bacon rashers, rind removed, coarsely chopped

1 large carrot, coarsely chopped

1 celery stick, coarsely chopped

2 clove garlic, crushed

400 gram can diced tomatoes

8 sprigs fresh thyme

2/3 cup instant polenta (corn meal)

1/2 cup freshly grated parmesan

Method

1.Preheat oven to 180°C (160°C fan forced). Heat oil in a 2-litre (8-cup) flameproof and ovenproof dish over moderate heat. Add chicken; cook for 4 minutes or until seared. Transfer to a heatproof plate.

2.Add onions, bacon, carrot and celery to pan; cook and stir for 3-4 minutes or until onions soften. Add garlic; cook and stir for 30 seconds or until fragrant. Stir in tomato, ¼ cup water and half the thyme. Return chicken to dish. Bring to the boil. Cover dish with a tight-fitting lid or foil. Bake for 40-45 minutes or until chicken is cooked. Remove from oven.

3.Bring 1 litre (4 cups) water to the boil in a medium saucepan. Season. Add leaves from remaining thyme sprigs. Gradually whisk in polenta; cook and stir for 5-8 minutes or until mixture thickens. Stir in parmesan. Serve chicken with polenta.

Make ahead: cook the day before; keep, covered, in fridge. Reheat gently. You can use thigh cutlets and legs instead of marylands.
Note

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Ingredients

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