Tomato Chicken Casserole With Polenta

• 1 tbsp vegetable oil
• 450 g chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 None medium brown onion, finely chopped 2 short-cut bacon rashers, rind removed, coarsely chopped
• 2 None sticks celery, thickly sliced
• 1 None clove garlic, crushed
• 1/2 tsp dried oregano leaves
• 60 ml white wine
• 180 ml chicken stock
• 400 g can diced tomatoes
• 40 g pitted kalamata olives, sliced
• 75 g instant polenta
• 25 g shredded Parmesan
• 2 tbsp coarsely chopped flat-leaf parsley

1. Preheat oven to 160u0b0C/140u0b0C fan/gas 4. Heat half the oil in a 1l flameproof and ovenproof dish over moderate heat. Add chicken; cook and stir for 2-3 mins or until seared. Transfer the chicken to a heatproof plate.
2. Add remaining oil to dish. Add onion, bacon, celery, garlic and oregano; cook and stir for 3 mins. Return chicken to dish. Add wine. Bring to the boil. Reduce heat; simmer, uncovered, for 2-3 mins or until reduced by half. Stir in stock and tomato. Cover with a tight-fitting lid. Bake for 30 mins or until chicken is tender. Remove from oven. Stand for 5 mins. Stir in olives.
3. Meanwhile, bring 500ml water to the boil in a medium saucepan. Gradually add polenta, stirring. Cook and stir for 2-3 mins or until quite thick. Remove from heat. Stir in Parmesan and parsley. Season. Serve casserole with polenta.

vegetable oil, chicken thigh, brown onion, celery, clove garlic, oregano, white wine, chicken, tomatoes, olives, polenta, parmesan, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/31715 (may not work)