2 tbsp olive oil
4 chicken legs
300ml gluten-free chicken stock
1 tbsp garlic infused oil
1 tbsp chopped chives
a few lemon thyme sprigs
400g small tomatoes
3 plum tomatoes, quartered
1 red chilli, finely sliced
175g quick-cook fine polenta
85g finely grated Parmesan
knob of butter
small bunch basil, leaves picked and torn, to serve
Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat.
Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over.
Pour over the stock and add the garlic oil, thyme, tomatoes and chilli.
Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through.
Remove the lid and cook for 10 mins more to reduce the sauce.
Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions).
Season generously, remove from the heat and stir through the Parmesan and butter.
Serve the polenta with the chicken on top, scattered with basil..
Recipe from Good Food magazine