Oh yeah, we're locking in for cosy times with this slow-cooked chicken. Looking not unlike the Spanish flag with a rich red sauce filled with capsicum and a creamy-yellow, corn-studded polenta, this deeply flavoured braise will collect you plenty of praise. Spoons at the ready – and perhaps a bottle of tempranillo, too?
SERVES 2
Supplied Ingredients
2 chicken marylands
1 red onion
1 carrot
1 red capsicum
1 bunch oregano
1 chicken stock cube
2 tsp smoky cumin and coriander blend*
400g can chopped tomatoes with garlic
20g dried currants
50g pitted Kalamata olives
100g instant polenta
½ x 420g can creamed corn*
*Extra supplied, measured amount
Pantry Ingredients
2 tsp olive oil
200ml milk
Equipment
medium frypan
6 litre ceramic slow cooker
medium saucepan
STEP 1: BROWN CHICKEN
Cover slow cooker with lid and preheat to high. Heat oil in a frypan over medium-high heat. Season chicken with ½ teaspoon salt flakes and pepper, place skin-side down in pan and cook, 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, skin-side up. While chicken is browning continue with step 2.
HEADS UP: If your pan isn't big enough, cook the chicken in batches to ensure it caramelises well.
STEP 2: PREPARE VEGETABLES
Peel onion and cut into thin wedges. Cut carrot into rounds. Remove core and seeds from capsicum and thinly slice. Pick oregano leaves from their stems and roughly chop. Dissolve 1/2 the stock cube in 60ml (¼ cup) boiling water.
STEP 3: COOK VEGETABLES
Return frypan to medium heat. Add onion, carrot and capsicum, season with salt and pepper and cook, stirring, for 5–6 minutes or until softened. Add smoky cumin and coriander blend, tomatoes, ½ the oregano, currants and stock and bring to a simmer.
4. BRAISE CHICKEN
Transfer vegetable mixture to slow cooker. Cover with lid and cook on high for 4 hours. Add olives, return lid and cook for a further 30 minutes or until chicken is tender and sauce is rich.
HEADS UP: For crispy skin, once chicken is cooked through, transfer chicken from the Slow Cooker onto a foil-lined baking tray. Preheat oven grill to high and place under grill for 2–3 minutes or until skin is crisp.
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 creamed corn until heated through and season with salt and pepper.
6. PLATE UP
Divide polenta between bowls and top with chicken and sauce. Serve with remaining oregano leaves.
