Summer braised chicken with tomatoes

A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

  • Prep:15 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 665
  • fat 30g
  • saturates 11g
  • carbs 55g
  • sugars 6g
  • fibre 3g
  • protein 44g
  • salt 1.4g


  • 2 tbsp olive oil
  • 3 banana shallots, finely sliced
  • 4 chicken legs
  • 300ml gluten-free chicken stock
  • 2 large garlic cloves, peeled but left whole
  • a few lemon thyme sprigs
  • 400g cherry tomatoes
  • 3 plum tomatoes, quartered
  • 400g can cannellini beans, drained and rinsed
  • 1 green chilli, finely sliced
  • 175g quick-cook fine polenta
  • 85g finely grated Parmesan
  • knob of butter
  • small bunch basil, leaves picked and torn, to serve


  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.

  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.

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