Chicken Cacciatore

Ingredients

• Peel and finely chop onion and garlic.
• Pick rosemary leaves from their stems.
• Roughly chop parsley and set aside.
• Carefully slice chicken horizontally, to create two thinner pieces of chicken.
• Heat 20ml (1 tablespoon) oil in a large frypan over high heat.
• Season chicken with pepper and cook for 2 minutes each side or until golden. Remove from pan and set aside.
• Add remaining oil, onion, garlic and ½ the rosemary to the pan and cook for 4–5 minutes or until onion is softened.
• Add white wine vinegar and simmer for 30 seconds or until vinegar has reduced.
• Add tomatoes to pan, gently squash with the back of a wooden spoon and bring to a simmer.
• Reduce heat to low and cook, stirring occasionally, for 10 minutes or until reduced by one-third.
• Return chicken to pan and nestle into sauce.
• Sprinkle over olives and capers and cook for 8–10 minutes or until thick and flavoursome.
• Season to taste, it won’t need much salt.
• Place milk and 200ml water in a large saucepan over medium heat and bring to a simmer.
• Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened.
• Stir through parmesan and season with salt and pepper.