Poultry and Game Recipes -
Hunter's Chicken with Polenta Recipe
Poultry and Game
Recipes
-
Hunter's Chicken
with Polenta Recipe
Ingredients
Serve
4
4 tablespoons
olive
oil
1 oven-ready
chicken, jointed
1 onion, chopped
5 plum tomatoes,
skinned and chopped
300 ml/1/2 pint dry white wine
1 rosemary sprig
1 tablespoon
chopped thyme
15 g/1/2 oz plain
flour
15 g/1/2 oz butter
salt and pepper
2 tablespoons
chopped parsley, to garnish
Polenta:
750 ml/1 1/4 pints
water
250 ml/8 fl oz milk
1 teaspoon salt
250 g/8 oz
pre-cooked polenta
50 g/2 oz butter
Method:
Heat the oil in a
large frying pan. Add the chicken joints and fry
until golden all over, turning occasionally. Remove
and keep warm.
Add the onion to the pan and cook
gently until golden. Add the tomatoes, wine,
rosemary, thyme and salt and pepper. Bring to the
boil, stirring, and then reduce the heat to a
simmer.
Return the chicken to the pan and simmer,
covered, for 20-30 minutes until the chicken is
cooked through.
Meanwhile, cook the polenta.
Bring the water and
milk to the boil in a large pan, add the salt, then
sprinkle in the polenta in a thin, steady stream,
stirring all the time.
Cook over a medium heat,
stirring constantly, for 8 minutes, or according to
the packet instructions. Remove from the heat, beat
in the butter until melted and season with pepper.
Remove the chicken and arrange on a warm
serving dish. Blend the flour with the butter and
add to the sauce. Bring to the boil, stirring
constantly until the sauce thickens slightly.
Pour
over the chicken, sprinkle with parsley and serve
with the polenta.