Chicken in magic water; using a traditional poaching method yields tender results. Photo: William Meppem
7 vine-ripened tomatoes, peeled, deseeded and chopped
3 large garlic cloves, thinly sliced
2 tbsp continental parsley, finely chopped
2 small red chillies, deseeded and chopped
60ml extra virgin olive oil
1/2 tsp sea salt
8 boneless chicken thighs, skin off
cooked soft polenta, to serve
In a heavy-based frying pan that will fit chicken thighs snugly, place tomato, garlic, parsley, chilli, extra virgin olive oil, sea salt and 875ml water.
Bring to boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove lid, increase heat and cook until volume has reduced by half.
Add chicken and simmer gently for about 10 minutes, turn over and cook for a further 10 minutes, by which time it should be done. Remove pan from heat.
Place chicken pieces on cooked polenta, spoon sauce over and serve immediately.
- Main Ingredients - Chicken, Tomato
- Cuisine - Italian
- Course - Main-course