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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a nonstick frying pan over a medium-high heat. Add the chicken, breast-side down, and fry for 5-7 minutes or until the skin is deep golden brown. Meanwhile, fill the kettle and bring to the boil.
Set up your slow cooker. Put in the chicken, then the onion, fennel and garlic. In a jug, mix the harissa, wine, tomatoes, casserole mix and 300ml just-boiled water; season, then pour over. Add the bay leaf, if using, cover and cook for 3 hours on high or 6 hours on low, adding the olives for the final 30 minutes. The chicken will be cooked through with the juices running clear and no pink meat. Turn on the reduction button, open the lid and reduce on high for a further 30-40 minutes; season. (If your cooker doesn’t have this function, reduce in a pan on the hob.)
About 10 minutes before serving, bring the milk to a simmer in a pan. Whisk in the polenta until thickened (about 5 minutes). Add the butter and cheese; season. Lift the chicken from the cooker onto a board. Using a sharp knife, remove the legs, then thickly slice the breast. Arrange on a platter with the veg, olives and cooking juices. Scatter over the parsley and serve with the polenta.
Yealands Reserve Sauvignon Blanc, New Zealand. This wine is bursting with passionfruit, lime and fresh herb flavours; it complements the bold chicken dish well.
Typical values per serving when made using specific products in recipe
Energy | 4,782kJ/ 1,139kcals |
---|---|
Fat | 40g |
Saturated Fat | 16g |
Carbohydrates | 107g |
Sugars | 33g |
Fibre | 4.4g |
Protein | 77g |
Salt | 1.8g |
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