Chicken Cacciatore

• 500 g skinless chicken breast fillets, cut into 12 pieces
• fresh ground black pepper
• 1 tablespoon oil
• 1 medium red onion, halved, sliced
• 1 large green capsicum
• 300 g celery ribs
• 2 medium carrots, sliced
• 2 garlic cloves, chopped finely
• 400 g peeled tomatoes, chopped coarsely
• 1 cup button mushroom
• 1 12 tablespoons fresh lemon juice
• 14 teaspoon chili flakes
• 2 cups instant polenta
• 2 tablespoons chopped fresh flat leaf parsley

1. Season chicken with pepper.Heat oil in a non-stick frying pan over moderately high heat.Add chicken, cook until browned on both sides.
2. Remove from pan.
3. Add onions, capsicum,celery and carrots to the pan.Cook over low heat until vegetables are soft.Stir in garlic and cook until fragrant.
4. Add tomatoes,mushrooms,lemon juice and chilli flakes; bring to simmer.
5. Return chicken to pan,cover with crumpled,wet baking paper and simmer over low heat until chicken is cooked through,about 10 minutes.
6. Meanwhile,prepare polenta following packet directions,using water or stock.Spoon polenta into bowls,add chicken mixture and sprinkle with parsley.

fresh ground black pepper, oil, red onion, green capsicum, celery ribs, carrots, garlic, tomatoes, button mushroom, lemon juice, chili flakes, instant polenta, flat leaf parsley

Taken from www.food.com/recipe/chicken-cacciatore-288855 (may not work)