Chicken Cacciatore

Peel and finely chop onion and garlic. Pick rosemary leaves from their stems. Roughly chop parsley and set aside. Carefully slice chicken horizontally, to create two thinner pieces of chicken.

Heat 20ml (1 tablespoon) oil in a large frypan over high heat. Season chicken with pepper and cook for 2 minutes each side or until golden. Remove from pan and set aside. Add remaining oil, onion, garlic and ½ the rosemary to the pan and cook for 4–5 minutes or until onion is softened. Add white wine vinegar and simmer for 30 seconds or until vinegar has reduced.

Add tomatoes to pan, gently squash with the back of a wooden spoon and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until reduced by one-third.

Return chicken to pan and nestle into sauce. Sprinkle over olives and capers and cook for 8–10 minutes or until thick and flavoursome. Season to taste, it won’t need much salt. While the chicken is cooking, make polenta.

Place milk and 200ml water in a large saucepan over medium heat and bring to a simmer. 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.

Divide polenta between bowls and top with chicken and sauce. Sprinkle with parsley and remaining rosemary leaves to serve.