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Summer braised chicken with tomatoes

Summer braised chicken with tomatoes

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A star rating of 4.2 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal665
fat30g
saturates11g
carbs55g
sugars6g
fibre3g
protein44g
salt1.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2013

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A star rating of 4.2 out of 5.10 ratings
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