1 red onion, chopped
2 tsp minced garlic
2 tsp dried oregano
1 tbs capers
500g lean skinless chicken thighs, cut into 4
700g bottle tomato pasta sauce
1 cup stock (not with pressure cooker or slow cooker)
150g mushrooms, rinsed and chopped
1 cup frozen peas
150g baby spinach leaves
2 tbs parsley chopped
2 ½ cups stock
75 g polenta
15g parmesan, grated
Heat a non stick fry pan over medium heat. Spray with oil and add onion, garlic, oregano and capers and cook for a few minutes. Add chicken and brown. Add sauce, stock and bring to a simmer and cook for 45-50 minutes, stirring regularly.
Add mushrooms and cook for another 5 minutes, then add peas and spinach and continue to cook until spinach has wilted. The mixture should be quite thick at this sage, if not continue to simmer until reduced. Stir through parsley and place chicken in a pie dish.
Preheat oven yo 180 C. Bring 2 ½ cups of stock to the boil and whilst stirring with a balloon whisk add polenta in a slow and steady stream and continue to stir until combined and thickened. Stir through parmesan. Place large spoonfuls on top of pie and using a wet knife gently spread the polenta over the top of the pie to serve. Bake in oven for 10-15 minutes.
NOTE: The chicken part of this dish can be made in the pressure cooker. Omit the cup of stock and cook for 15 minutes.
Or in a slow cooker on High for 3 ½ hours or Low for 7 hours, also omitting the cup of stock.
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