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Ingredientes
- 1 x Heaped tbsp sultanas
- 6 x Chicken thighs, 5 well trimmed and boned
- 5 Tbsp. Extra virgin extra virgin olive oil, about
- 2 x Celery sticks, trimmed
- 1 sm Onion, roughly minced
- 1 sm Aubergine
- 1 x 2 ounces can anchovies in extra virgin olive oil, liquid removed
- 50 gm Large pitted green olives
- 1 x 14 oz ca cherry tomatoes or possibly tomatoes in rich tomato juice
- 3 Tbsp. Red wine vinegar
- 1 x Heaped tbsp sugar
- 2 x Heaped tbsp tomato puree
- 2 tsp Capers, liquid removed and well rinsed
- 1 x 350 gram pac ready-cooked polenta
- 2 x 5 g pine nuts
- 1 sm Bunc flat-leaf parsley leaves Salt and freshly-grnd black pepper
Direcciones
- 1 Heat a heavy-based non-stick frying pan over a medium heat. Place the sultanas in a small bowl and just cover with warm water. Set aside to soak
- for about five min.
- 2 Bone and trim down the final chicken thigh. Season all generously.
- Add in
- 2 tbsp oil to the pan and add in the chicken, best side down.
- 3 Reduce the heat to low and cook the chicken for 15 min without turning or possibly moving in the pan.
- 4 Heat 1 tbsp oil in a saute/fry pan. Slice the celery and add in with the onion. Cook for a few min till softened.
- 5 Cut the aubergine into 2.5cm/1" cubes and add in to the pan. Increase the heat and stir-fry for 3-4 min till just beginning to colour.
- 6 Heat a griddle pan. Chop up the anchovies and olives. Stir into the pan with the tomatoes, vinegar, sugar, tomato puree and capers.
- 7 Drain the sultanas and add in, stirring to combine. Season, cover and simmer for about 10 min or possibly till tender.
- 8 Heat a small frying pan. Cut the polenta into 2cm/ 3/4" slices and brush with the remaining oil. Add in to the griddle pan and cook for 2-3 min on each side till lightly charred and crisp.
- 9 Add in the pine nuts to the frying pan and dry-fry for a few min till toasted, tossing occasionally.
- 10 Turn the chicken that should be almost cooked through and cook for another few min till tender.
- 11 Roughly chop the parsley. Uncover the pan, give it a good stir and season to taste. Stir in the nuts and most of the parsley.
- 12 Place some of the capponata and polenta on a plate. Arrange half the chicken on top. Scatter over the rest of the parsley to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 705g | |
| Recipe makes 2 servings | |
| Calories 826 | |
| Calories from Fat 567 | 69% |
| Total Fat 63.87g | 80% |
| Saturated Fat 11.93g | 48% |
| Trans Fat 0.3g | |
| Cholesterol 133mg | 44% |
| Sodium 1509mg | 63% |
| Potassium 1496mg | 43% |
| Total Carbs 31.84g | 8% |
| Dietary Fiber 11.0g | 37% |
| Sugars 19.13g | 13% |
| Protein 35.04g | 56% |
