Pollo alla Cacciatora

• 8small bone-in skin-on chicken thighs, about 1.2 kg including bones
• 2 tbspolive oil
• 1onion, sliced
• 2red peppers, sliced
• 4garlic cloves, sliced
• 2rosemary sprigs, optional, removed before serving (optional)
• 150mldry white wine
• 1 x 400gtin chopped tomatoes
• 200mlchicken stock
• 80gpitted black olives
• 1 tbspcapers, rinsed
• fine salt
• black pepper
• 200 gdry quick-cook polenta
• 1litre vegetable stock
• 40gParmesan, grated
• 1 tbspextra virgin olive oil
• 300 gspring greens, tough stalks removed, sliced
• 15 gparsley leaves, torn

Method

1. 1Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large casserole over a medium-high heat and brown the thighs in two batches skin-side down for 6 to 8 minutes until deep golden, then turn for 2 minutes. Lift out.
2. 2Pour off all but a tablespoon of the fat. Add the onion and peppers with a pinch of salt and cook for 8 minutes until soft, then the garlic and optional rosemary for a minute.
3. 3Pour in the wine and bubble for 2 minutes. Add the tomatoes, stock, olives and capers, season, and return the chicken skin-side up. Simmer, half covered, for 35 minutes until the thickest part of the chicken reaches 75°C for 30 seconds and the sauce has thickened around the peppers.
4. 4Bring the litre of stock to the boil in a pan, pour in the polenta in a steady stream, whisking, and cook for 3 to 5 minutes, stirring, until thick and smooth. Steam the spring greens for 5–7 minutes until tender. Beat in the Parmesan and extra virgin olive oil and season with pepper.
5. 5Fish out the rosemary and taste the sauce; olives and capers carry salt, so it may not need more. Spoon the polenta into bowls, sit two thighs on each with plenty of sauce, scatter with torn parsley and serve the greens alongside.

Per serving

kcal

492

protein

15.1g

fibre

9.8g

carbs

62.5g

fat

17.9g