- 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
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.