Braised chicken with peas and polenta

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Peas150 g
• Tomato passata120 g
• Onion40 g
• Polenta (cornmeal)55 g
• Extra virgin olive oil8 g
• White wine40 ml
• Fresh sageto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: April – June

Method

1. Peel and chop the onion; cut the chicken thighs into pieces of about 4 cm and salt them.
2. Heat the oil in a saucepan over medium heat and fry the onion for 3 minutes, until it softens; add the chicken and brown it for 5 minutes, turning, until coloured on all sides.
3. Deglaze with the white wine over high heat until the smell of alcohol has gone, then add the passata, the peas, a few fresh sage leaves, half a glass of water, salt and black pepper.
4. Cover and cook for 30 minutes over low heat, stirring now and then, until the chicken is tender and the sauce is thick.
5. For the last 15 minutes bring the water for the polenta to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook for 10 minutes over low heat, stirring constantly, until thick and soft.
6. Spoon the polenta onto plates and serve the stew on top with its sauce.