Heat oven to 190C/170C fan/gas 5.
Heat 1 tbsp of the oil in a shallow
flameproof casserole dish over a
medium heat. Throw in the shallots
and soften, then remove and set aside.
Season the chicken, turn up the heat
and add to the pan with the remaining oil,
browning all over. Return the shallots to
the dish, pour over the stock and add the
garlic, thyme, tomatoes, beans and chilli.
Bring to the boil, cover and put in the
oven for 30 mins or until the chicken is
cooked through. Remove the lid and cook
for 10 mins more to reduce the sauce.
Meanwhile, pour the polenta into 700ml
boiling water while whisking. Cook for
2 mins (or according to pack instructions).
Season generously, remove from the heat
and stir through the Parmesan and butter.
Serve the polenta with the chicken on
top, scattered with basil.