Summer braised chicken with tomatoes

Summer braised chicken with tomatoes

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(10 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal665
  • fat30g
  • saturates11g
  • carbs55g
  • sugars6g
  • fibre3g
  • protein44g
  • salt1.4g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 banana shallot, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 chicken leg
  • 300ml gluten-free chicken stock
  • 2 large garlic clove, peeled but left whole
  • a few lemon thyme sprigs
  • 400g cherry tomato
  • 3 plum tomato, quartered
  • 400g can cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 green chilli, finely sliced
  • 175g quick-cook fine polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 85g finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small bunch basil, leaves picked and torn, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. 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.

  2. 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.

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Comments (5)

elvis's picture

Was looking for a new recipe for chicken and cooked it as had all the ingredients but didn't have high hopes but how wrong was I ? Very tasty with a nice texture and it was perfect with the polenta. Went down very well with all the family and will definitely be cooking again.

cst203's picture

Made with cous cous, it was yummy but not the best thing I've had one here. Will probably try again though.

daisywade's picture

Really enjoyed this and will be making it again. Only change I will make will be less cheese, I found it made the polenta too cheesy which overpowered the taste of the chicken a bit. Otherwise though, very good.

becs28heart's picture

This recipe is just delicious! Often we are busy with work but had some spare time and so tried this for the first time recently and it was a real winner! We substituted chicken legs for breast and just used some chili powder as I'm not big on spicy things and it was still just as good. The polenta also makes a change from the usual potatoes/rice accompaniment, thank you Lucy!

petercg's picture

I tried this to help use up a glut of cherry tomatoes. I didn't have cannellini beans so I used chick peas instead. This worked well and the result was very tasty. I didn't have polenta either (who does?) so I served it with rice. Couscous would be even better.

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Tips (1)

jadeclev's picture

Made this for my family other night and they said it was the best meal they have ever had! I agree it was amazing! However I did make some adjustments. I used about 5 garlic cloves and added some lemon juice. I also added 2 extra hot green finger chillies for heat. And at the end I took the chicken legs out and oven baked until skin was crisp and then did basmati rice with it instead of polenta.