Chicken Cacciatore Bianco with Polenta Chips

Serves 4

Time 1 hour 25 minutes

Ingredients

For the Chicken Cacciatore Bianco

8 chicken thigh cutlets, skin on and bone in

1 tbsp extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, sliced

150g mushrooms, sliced

1 cup dry white wine

1 cup chicken stock

1 sprig rosemary

2 sprigs thyme

½ cup pitted green olives

Zest of ½ lemon

2 tbsp chopped parsley

Sea salt & cracked black pepper

For the Polenta Chips

1 cup polenta

4 cups low-sodium chicken stock or water

1 tbsp extra virgin olive oil

¼ cup grated parmesan

Sea salt & cracked black pepper

Extra virgin olive oil, for brushing

Method

Bring low-sodium chicken stock or water to a simmer in a heavy-based saucepan. Gradually pour in the polenta, whisking constantly to avoid lumps.

Reduce heat to low and cook gently, stirring often, for about 30-35 minutes, until thick, smooth and pulling away from the sides of the pan. Add a splash more liquid if it thickens too quickly.

Stir through extra virgin olive oil, parmesan, and season with salt and pepper.

Spread onto a lined tray about 2 cm thick, then smooth the surface. Leave to cool completely, then refrigerate until firm (at least 1 hour, or overnight if preferred).

Heat extra virgin olive oil in a large pan over medium-high heat, and sear the chicken thighs, skin side down first, until golden (about 4-5 minutes per side). Season with salt and pepper. Remove and set aside.

In the same pan, add the onion and cook for 3 minutes. Add garlic and mushrooms; cook another 3-4 minutes until soft. Deglaze with white wine, scraping up any browned bits.

Add chicken stock, rosemary and thyme. Return the chicken to the pan, cover, and simmer gently for 25-30 minutes, until tender and the sauce is slightly reduced.

Stir in olives, lemon zest and parsley just before serving. Taste and adjust seasoning.

Meanwhile, preheat the oven to 220°C (fan-force 200°C). Cut the polenta into thick chips, brush or toss with extra virgin olive oil, and bake for 30-35 minutes, turning once, until golden and crisp.

Arrange the chicken and sauce on a platter with the crispy polenta chips. Scatter with extra herbs and drizzle with extra virgin olive oil.