Summer braised chicken with tomatoes

• olive oil↗2 tbsp tbsp
• banana shallots↗3

  finely sliced

• chicken legs↗4
• gluten-free chicken stock↗300ml ml
• large garlic cloves↗2

  peeled but left whole

• a few lemon thyme

  sprigs

• cherry tomato↗400g g
• plum tomatoes↗3

  quartered

• can cannellini bean↗400g g

  drained and rinsed

• green chilli↗1

  finely sliced

• quick-cook fine polenta↗175g g
• finely grated parmesan85g g
• knob of butter
• small bunch basil↗

  leaves picked and torn, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.