For the chicken:
1 small chicken, chopped into pieces (or 8 legs ? legs add more flavour)
1 medium onion, sliced
2 celery stalks, roughly chopped
2 medium carrots, roughly chopped
1 glass/75 fl oz white wine
2 bay leaves
2-3 sage leaves
1 branch rosemary
3 tbsp tomato purée
500ml/17 fl oz stock, chicken or veg.
8 tbsp olive oil
For the polenta:
½ packet polenta
knob of butter
Make the chicken. Sweat the vegetables in oil, add the chicken and sweat until slightly coloured. Add the wine. When half evaporated add the tomato purée. Stir a little. Slowly add the stock and let sizzle. Add the herbs, turn down and simmer for 30 minutes.
Make the polenta as per the packet instructions. Add the butter, the parmesan and serve with the chicken on top.