Stem ginger & squash steamed pudding
The secret of Jodie Montgomery-Cranny's delicious gluten-free dessert is grated butternut squash
Summer braised chicken with tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 3 banana shallotsfinely sliced
- 4 chicken legs
- 300ml gluten-free chicken stock
- 2 large garlic clovespeeled but left whole
- a few lemon thymesprigs
- 400g cherry tomato
- 3 plum tomatoesquartered
- 400g can cannellini beandrained and rinsed
- 1 green chillifinely sliced
- 175g quick-cook fine polenta
- 85g finely grated parmesan
- knob of butter
- small bunch basilleaves picked and torn, to serve
Nutrition: per serving
- kcal665
- fat30g
- saturates11g
- carbs55g
- sugars6g
- fibre3g
- protein44g
- salt1.4g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans 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.
step 2
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.
