Chicken And Baby Onion Casserole With Polenta - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
4 None chicken legs, skin and excess fat removed
12 None baby pickling onions, peeled and trimmed
2 slices bacon, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, crushed
1 can (14 oz) diced tomatoes
8 sprigs fresh thyme
1 cup instant polenta
1/3 cup freshly grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Heat the oil in a Dutch oven on medium heat. Add the chicken and cook for 4 mins or until seared. Transfer to a heatproof plate.
Add the onions, bacon, carrot and celery to the pan. Cook, stirring, for 3-4 mins or until the onions soften. Add the garlic. Cook, stirring, for 30 seconds or until fragrant. Stir in the tomato, 1/4 cup water and half the thyme. Return the chicken to the pan. Bring to a boil. Cover with a tight-fitting lid. Bake for 40-45 mins or until the chicken is cooked through.
For the polenta, bring 4 cups water to a boil in a medium saucepan. Season. Add the leaves from the remaining thyme sprigs. Gradually whisk in the polenta. Cook, stirring, for 5-8 mins or until the mixture thickens. Stir in the Parmesan cheese. Serve the chicken with polenta.