2-Hour Braised Chicken Cacciatore with Parmesan Polenta

Preheat oven to 180°C fan-forced. Peel onion and cut into 3cm pieces. Cut carrot into rounds. Cut celery into 3cm pieces. Dissolve ½ the stock cube in 250ml (1 cup) boiling water.

Heat oil in an ovenproof frypan over medium-high heat. Season chicken well with salt and pepper, place skin-side down in pan and cook, in batches if necessary, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden on both sides. Remove from pan and set aside.

Return pan to medium heat, add onion, carrot and celery with salt and pepper and cook, stirring, for 5–6 minutes or until softened. Add Italian Kitchen Herbs, tomatoes and stock and return chicken to pan. Bring to a simmer and cover with a lid.

Transfer to oven and cook for 60 minutes or until chicken is tender and falling from the bone. Remove lid, add olives and capers and cook for a further 15–20 minutes or until chicken skin is crisp and sauce has reduced slightly.

When ready to serve, place milk, 200ml water and remaining stock cube in a saucepan over medium heat and bring to a simmer, stirring to dissolve stock cube. Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened. Stir through parmesan and season with salt and pepper.

Carefully remove chicken from oven and season to taste. Divide polenta between bowls and top with chicken and sauce to serve.