Baked Spanish chicken with polenta
This is a bright, vibrant dish, full of flavours and texture. It’s easy to put together and is full of vegetables – a great summer dish!
I don’t often make polenta, so I followed the instructions on Wikihow. I used the “basic cooked polenta” method and then added cheese and parsley at the end, as suggested in their “cheese polenta” section. It was delicious and a great accompaniment. I didn’t do a vegetable side dish, as there were already so many vegetables in the chicken dish.
I use boneless, skinless chicken thighs in this recipe, because it is a tastier, cheaper cut of meat, but you could use chicken breast if you prefer.
Ingredients (serves 2)
– 4 chicken thighs (boneless, skinless)
– 2 shallots, peeled and chopped
– 1 carrot, peeled and chopped
– 400 g jar of roasted red peppers, drained and chopped
– 70 g olives, de-stoned, drained and chopped
– 400 ml passata
– 1 teaspoon each dried oregano and dried rosemary
– Cheese polenta (see wikihow recipe)
1. Preheat the oven to 180°C
2. In a large frying pan heat a tablespoon of oil and brown the chicken all over. Remove with a slotted spoon and place in a large oven-proof casserole dish.
3. In the same frying pan, cook the chopped shallots and carrots for five minutes until slightly softened, then add to the casserole dish.
4. Pour the herbs, peppers, olives and passata into the casserole dish with some seasoning, then stir together well.
5. Cover the dish and bake in the oven for 15 minutes. Then, remove the lid and cook uncovered for a further 10 minutes until the chicken is cooked through.
6. Season to taste and serve with polenta.
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