Chicken And Baby Onion Casserole With Polenta

• 1 tbsp vegetable or olive oil
• 4 None chicken legs, skin and excess fat removed
• 12 None baby pickling onions, peeled and trimmed
• 2 slices bacon, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, crushed
• 1 can (14 oz) diced tomatoes
• 8 sprigs fresh thyme
• 1 cup instant polenta
• 1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 350u0b0F. Heat the oil in a Dutch oven on medium heat. Add the chicken and cook for 4 mins or until seared. Transfer to a heatproof plate.
2. Add the onions, bacon, carrot and celery to the pan. Cook, stirring, for 3-4 mins or until the onions soften. Add the garlic. Cook, stirring, for 30 seconds or until fragrant. Stir in the tomato, 1/4 cup water and half the thyme. Return the chicken to the pan. Bring to a boil. Cover with a tight-fitting lid. Bake for 40-45 mins or until the chicken is cooked through.
3. For the polenta, bring 4 cups water to a boil in a medium saucepan. Season. Add the leaves from the remaining thyme sprigs. Gradually whisk in the polenta. Cook, stirring, for 5-8 mins or until the mixture thickens. Stir in the Parmesan cheese. Serve the chicken with polenta.

vegetable, chicken, baby pickling onions, bacon, carrot, celery, garlic, tomatoes, thyme, instant polenta, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/34997 (may not work)