Chicken cacciatora with Parmesan polenta

Serves 4

3 tablespoons olive oil

1 head of garlic, separated into cloves

10 sage leaves

The leaves from 1 sprig of rosemary

2 sprigs fresh oregano or thyme

1 x 1.5-1.75 kg free range chicken, jointed into 8

125ml/4fl oz dry white wine

400g/14oz can chopped tomatoes

12 small black olives

A pinch of dried chilli flakes

Salt and freshly ground black pepper

A small handful of coarsely chopped parsley to garnish

For the Parmesan polenta:

900ml water

150g/5oz polenta

45g butter

75g/3oz finely grated Parmesan cheese

1. For the cacciatora, heat the olive oil and whole, unpeeled cloves of garlic in a large shallow pan and fry for 3-4 minutes until lightly browned. Add the sage, rosemary and oregano or thyme and fry for another minute. Lower the heat slightly, add the chicken pieces and fry, turning them over now and then, until lightly browned.
2. Add the white wine to the pan and cook until reduced to a couple of tablespoons. Stir in the chopped tomatoes, black olives, chilli flakes, 1 teaspoon of salt and 20 turns of the black pepper. Cover and simmer for 25-30 minutes or until the chicken is tender, then uncover, increase the heat slightly and cook until the sauce has reduced, thickened and become concentrated in flavour.
3. After the chicken has been cooking for 15 minutes, make the parmesan polenta. Bring the water to the boil in a medium-sized pan, and then stir in the polenta in a slow steady stream, stirring all the time. Lower the heat and leave it to simmer gently over a medium heat for 8-10 minutes, stirring frequently, until quite thick and less grainy. Stir in the butter, Parmesan cheese and some salt to taste. Serve with the chicken cacciatora.

Recipe by Debbie Major