Ingredients

(Serves 2 but easily adjusted for more)

Chicken

4 boneless skin-on chicken thighs

¼ cup flour

4 shallots, cut into wedges

4 cloves garlic, minced

2 sprigs of thyme

2 Tbsp tomato paste

¼ cup red wine

1 x 400g can cherry tomatoes

½ cup chicken stock

200g fresh buffalo mozzarella

2 more sprigs of thyme

a lil pinch of chilli flakes

Polenta

2 cups water

1 Tbsp butter

1 tsp salt

½ cup quick cook polenta

½ cup grated Parmesan cheese

To Finish

Make it rain with basil

Prep It

Preheat oven to 200°c.

Pat chicken dry and set aside. Place flour on a large plate and season well with salt and pepper. Add chicken and coat both sides in the flour mixture. Set aside.

Cut shallots into wedges and mince garlic. Set aside for later. Wash your knife and put it away, that’s it! you’re done with chopping.

Cook It

Heat a drizzle of olive oil in a medium size, oven-proof fry pan or skillet on high heat. Add chicken, skin side down and place a pot on top. Press the pot down onto the chicken to make all that luxe skin fry in the hot oil. You can remove your force after about 30 seconds and leave the chicken to cook for a further 3 minutes, until very golden and crispy. Turn chicken and cook for 1 minute to seal him up. Set chicken aside on a plate and keep your pan on the heat.

Turn pan heat down to medium and add shallots, garlic and first measure of thyme. Cook for about 2 minutes, until soft. Add a good pinch of salt and tomato paste, cook for 1 minute and add wine. Cook for 1-2 minutes, until thick, glossy and bubbly.

Add tomatoes and stock to pan and bring to a simmer. Simmer for 2 minutes, until a little reduced and remove from heat. Add chicken thighs to tomato sauce, crispy skin side up. Make sure they don’t submerge; you want to keep that skin CRISP.

Tear mozzarella into bite size chunks and sprinkle around the chicken. Sprinkle over second measure of thyme and chilli flakes.

Bake It

Throw that skillet in the oven and bake for 10-12 minutes, until the sauce is THICC and those thighs are succulent and cooked through.

Whisk It

While chicken bakes get onto the polenta. Place water, butter, salt and a good drizzle of olive oil in a medium pot and bring to the boil on medium heat. As soon as it boils add polenta and whisk, until smooth. Turn heat down to low and cook polenta, whisking every now and then for about 5 minutes. It should be creamy and smooth. Kind of risotto or porridge consistency. Add cheese, whisk again and season to taste with salt. Keep warm for serving.

Eat It

Spoon polenta into bowls and pile the chicken and lots of sauce beside it. Sprinkle over basil and get involved. This would be SO good with some crusty ciabatta bread on the side too!