vinegar Archives

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Braised chicken, tomato and olives on soft polenta

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

8 free-range chicken portions (about 1kg)
olive oil
Milled sea salt and black pepper
1 onion, chopped
2 cloves garlic, crushed
1 x 400 g can Italian chopped tomatoes
1 t dried oregano
A handful of ripe black olives, stoned and smashed
1 cup chicken stock
½ cup dry red wine
1 T balsamic vinegar
A handful of fresh Italian parsley, chopped
Soft polenta, to serve
Italian Parmesan, grated, for sprinkling

Method

In a heavy casserole, brown the chicken in a little hot olive oil. (Do it in two batches, rather than overcrowding).
Remove and season. In the same casserole, adding a little more olive oil if necessary, gently soften the onion with a pinch salt.
Stir in the garlic, then the tomatoes and oregano. Add the olives, stock, wine and vinegar, and bring to a bubble.
Reduce the heat and simmer gently, covered, for about half an hour, or until the chicken is very tender.
Stir in the parsley. Check seasoning. If you prefer, remove the chicken and reduce the sauce to thicken slightly.
Otherwise, leave it soupy and ladle it into large bowls over servings of polenta. Add a sprinkling of Parmesan.

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Braised chicken, tomato and olives on soft polenta

Braised chicken, tomato and olives on soft polenta

Ingredients

Method