Transform your kitchen into a Tuscan farmhouse while this slow-and-steady braise fills it with a transporting aroma. Rustic and saucy, this is the chicken of your Italian dreams which asks very little of you. A bit of chopping, browning and a whisk of polenta, but otherwise, just sit, sip wine and wait.
SERVES 4
Supplied Ingredients
1 brown onion
2 carrots
4 celery stalks
2 chicken stock cubes
4 chicken marylands
1 tbs Italian kitchen herbs
2 x 400g chopped tomatoes with garlic
100g pitted Kalamata olives
30g capers
200g instant polenta
50g grated parmesan
*Extra supplied, measured amount
Pantry Ingredients
40ml (2 tbs) olive oil
400ml milk
Equipment
Large frypan
6 litre ceramic slow cooker
Medium saucepan
STEP 1: PREPARE VEGETABLES
Cover slow cooker with lid and preheat to high. Peel onion and cut into 3cm pieces. Cut carrots into rounds. Cut celery into 3cm pieces. Dissolve 1 stock cube in 60ml (¼ cup) boiling water.
HEADS UP: You can peel the carrots, if you prefer.
STEP 2: BROWN CHICKEN
Heat oil in a frypan over medium-high heat. Season chicken with 1 teaspoon salt flakes and pepper, place skin-side down in pan and cook, in batches if necessary, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden on both sides. Remove from pan and place in slow cooker.
STEP 3: COOK VEGETABLES
Return pan to medium heat, add onion, carrot and celery with salt and pepper and cook, stirring, for 5–6 minutes or until softened. Add Italian kitchen herbs, tomatoes and stock and bring to a simmer.
STEP 4: BRAISE CHICKEN
Transfer vegetable mixture to slow cooker with chicken. Cover with a lid and cook on high for 3½ hours or until chicken is tender and falling from the bone. Add olives and capers and cook for a further 30 minutes or until and sauce has reduced slightly.
HEADS UP: For crispy skin, place chicken on a foil lined baking tray. Preheat oven grill to high and place under the grill for 2–3 minutes or until skin is crisp.
STEP 5: MAKE POLENTA
When ready to serve, place milk, 400ml water and remaining stock cube in a saucepan over medium heat and bring to a simmer, stirring to dissolve stock cube. Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened. Stir through parmesan and season with salt and pepper.
STEP 6: PLATE UP
Carefully remove chicken from slow cooker and season to taste. Divide polenta between bowls and top with chicken and sauce to serve.
