Tomato Chicken Casserole With Polenta Recipe

Name: Tomato Chicken Casserole With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 450 g chicken thigh fillets, trimmed, cut into 2cm pieces; 1 None medium brown onion, finely chopped 2 short-cut bacon rashers, rind removed, coarsely chopped; 2 None sticks celery, thickly sliced; 1 None clove garlic, crushed; 1/2 tsp dried oregano leaves; 60 ml white wine; 180 ml chicken stock; 400 g can diced tomatoes; 40 g pitted kalamata olives, sliced; 75 g instant polenta; 25 g shredded Parmesan; 2 tbsp coarsely chopped flat-leaf parsley

Servings: persons

1 tbsp vegetable oil
450 g chicken thigh fillets, trimmed, cut into 2cm pieces
1 None medium brown onion, finely chopped 2 short-cut bacon rashers, rind removed, coarsely chopped
2 None sticks celery, thickly sliced
1 None clove garlic, crushed
1/2 tsp dried oregano leaves
60 ml white wine
180 ml chicken stock
400 g can diced tomatoes
40 g pitted kalamata olives, sliced
75 g instant polenta
25 g shredded Parmesan
2 tbsp coarsely chopped flat-leaf parsley

1
Preheat oven to 160u00b0C/140u00b0C fan/gas 4. Heat half the oil in a 1l flameproof and ovenproof dish over moderate heat. Add chicken; cook and stir for 2-3 mins or until seared. Transfer the chicken to a heatproof plate.
2
Add remaining oil to dish. Add onion, bacon, celery, garlic and oregano; cook and stir for 3 mins. Return chicken to dish. Add wine. Bring to the boil. Reduce heat; simmer, uncovered, for 2-3 mins or until reduced by half. Stir in stock and tomato. Cover with a tight-fitting lid. Bake for 30 mins or until chicken is tender. Remove from oven. Stand for 5 mins. Stir in olives.
3
Meanwhile, bring 500ml water to the boil in a medium saucepan. Gradually add polenta, stirring. Cook and stir for 2-3 mins or until quite thick. Remove from heat. Stir in Parmesan and parsley. Season. Serve casserole with polenta.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable oil, 450 g chicken thigh fillets, trimmed, cut into 2cm pieces, 1 None medium brown onion, finely chopped 2 short-cut bacon rashers, rind removed, coarsely chopped, 2 None sticks celery, thickly sliced, and more.

Yes, Tomato Chicken Casserole With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Chicken Casserole With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions