Chicken Provencale with Pecorino Polenta
2 tablespoons olive oil
3 chicken breasts, on the bone, skin on
1 onion, chopped
1 clove garlic, chopped
2 tablespoons finely chopped parsley
125ml (1/2 cup) white wine
2 zucchini, sliced
400g can chopped tomatoes
1/4 cup pitted kalamata olives
500ml (2 cups) chicken stock
500ml (2 cups) milk
1 cup quick-cook polenta
40g (1/2 cup) finely grated pecorino
1. Heat the oil in a frying pan. Cook the chicken breasts, turning every 2 minutes, for 8 minutes or until golden. Transfer to a plate.
2. Add the onion, garlic and parsley to the pan and stir-fry for 2-3 minutes. Add the wine and allow to sizzle for 1 minute. Add the zucchini, tomatoes and olives, then return the chicken to the pan. Pour in the chicken stock and bring to the boil. Reduce heat to low and cook, uncovered, for 45 minutes.
3. To make the polenta, bring the milk and 2 cups water to simmering point. In a saucepan, whisk in the polenta. Cook for 5 minutes, stirring continuously. Stir in the pecorino, season, and serve with the casserole.