Tomato Chicken Casserole With Polenta - cooking recipe

Ingredients

1 tbsp vegetable oil
450 g chicken thigh fillets, trimmed, cut into 2cm pieces
1 None medium brown onion, finely chopped 2 short-cut bacon rashers, rind removed, coarsely chopped
2 None sticks celery, thickly sliced
1 None clove garlic, crushed
1/2 tsp dried oregano leaves
60 ml white wine
180 ml chicken stock
400 g can diced tomatoes
40 g pitted kalamata olives, sliced
75 g instant polenta
25 g shredded Parmesan
2 tbsp coarsely chopped flat-leaf parsley

Preparation

Preheat oven to 160\u00b0C/140\u00b0C fan/gas 4. Heat half the oil in a 1l flameproof and ovenproof dish over moderate heat. Add chicken; cook and stir for 2-3 mins or until seared. Transfer the chicken to a heatproof plate.
Add remaining oil to dish. Add onion, bacon, celery, garlic and oregano; cook and stir for 3 mins. Return chicken to dish. Add wine. Bring to the boil. Reduce heat; simmer, uncovered, for 2-3 mins or until reduced by half. Stir in stock and tomato. Cover with a tight-fitting lid. Bake for 30 mins or until chicken is tender. Remove from oven. Stand for 5 mins. Stir in olives.
Meanwhile, bring 500ml water to the boil in a medium saucepan. Gradually add polenta, stirring. Cook and stir for 2-3 mins or until quite thick. Remove from heat. Stir in Parmesan and parsley. Season. Serve casserole with polenta.