Summer braised chicken with tomatoes

Summer braised chicken with tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
665
protein
44g
carbs
55g
fat
30g
saturates
11g
fibre
3g
sugar
6g
salt
1.4g

Ingredients

  • 2 tbsp olive oil
  • 3 banana shallots, finely sliced
  • 4 chicken legs
  • 300ml gluten-free chicken stock
  • 2 large garlic cloves, peeled but left whole
  • a few lemon thyme sprigs
  • 400g cherry tomatoes
  • 3 plum tomatoes, quartered
  • 400g can cannellini beans, drained and rinsed
  • 1 green chilli, finely sliced
  • 175g quick-cook fine polenta
  • 85g finely grated Parmesan
  • knob of butter
  • small bunch basil, leaves picked and torn, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips