White hunter-style chicken with polenta

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• White wine vinegar20 ml
• Garlic2 cloves
• Rosemaryto taste
• Anchovies in oil1
• Polenta (cornmeal)55 g
• Swiss chard150 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: fish, sulphites,

Method

1. Cut each skinless chicken thigh into 2–3 pieces and season with salt. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, turning, until golden on all sides.
2. Meanwhile peel the garlic and pound it in a mortar (or chop it finely) with the rosemary needles and the anchovy, then loosen with the vinegar.
3. Pour the vinegar mixture over the chicken, let it bubble for 1 minute, lower the heat, cover and cook for 25 minutes, turning now and then, until the meat is tender and the juices have reduced; if it gets dry, add a splash of water.
4. Meanwhile wash the chard, cut the stalks into small pieces and the leaves into strips. Bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat for 10 minutes, until it pulls away from the sides.
5. In a frying pan heat the remaining oil over medium heat and sauté first the stalks for 3 minutes, then the leaves for 2 minutes, until wilted; season with salt.
6. Serve the chicken with its juices, the polenta and the chard.