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

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Method:

1. Heat the oil in a large frying pan. Add the chicken joints and fry until golden all over, turning occasionally. Remove and keep warm.

2. 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.

3. Return the chicken to the pan and simmer, covered, for 20-30 minutes until the chicken is cooked through. Meanwhile, cook the polenta.

4. 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.

5. 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.

6. 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.

7. Pour over the chicken, sprinkle with parsley and serve with the polenta.