Chicken cacciatore with olives, rosemary and polenta

Ingredients

For 2 servings

• Skinless chicken thighs400 g
• Chopped tomatoes300 g
• Black olives30 g
• Red wine100 ml
• Extra virgin olive oil1 tablespoon
• Rosemaryto taste
• Polenta (cornmeal)80 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

Method

1. Pat the chicken thighs dry with kitchen paper and salt them. Heat the oil in a wide pan over high heat and brown them for 6–8 minutes, turning, until well browned.
2. Deglaze with the red wine and let it evaporate for 2 minutes, scraping the bottom.
3. Add the chopped tomatoes, the rosemary and half a glass of water, cover and cook over low heat for 35 minutes, turning the chicken now and then.
4. Add the black olives and cook uncovered for another 10 minutes, until the sauce is thick and the meat very tender.
5. Meanwhile bring salted water to the boil in a small pan, about four times the volume of the polenta, pour in the polenta in a stream while whisking and cook over low heat for the time on the packet, until soft.
6. Remove the rosemary, add pepper and serve the chicken with its sauce over the polenta.