Summer braised chicken with tomatoes

2 of 5-a-day 4 servings 800 kcal or less a week of gluten free suppers calcium chicken casserole chicken stew recipe mains one-pot over an hour summer summer chicken

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Ingredients

2 tbsp olive oil

3 banana shallots , finely sliced

4 chicken legs

300ml gluten-free chicken stock

2 large garlic cloves , peeled but left whole

a few lemon thyme sprigs

400g cherry tomato

3 plum tomatoes , quartered

400g can cannellini bean , drained and rinsed

1 green chilli , finely sliced

175g quick-cook fine polenta

85g finely grated parmesan

knob of butter

small bunch basil , leaves picked and torn, to serve

Method

Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.

Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.