Jean’s Pollo In Umido (Chicken Casserole)
Recipe provided by our very own Jean Kingston. Serves 4.
"This is a dish I grew up with... we would make up this meal when my brothers and their families came over for Sunday lunch"
1 large onion, diced
4 tablespoons vegetable oil
1 large whole fresh chicken, washed and cut into 8 pieces
2 large carrots
2 sticks of celery
4 tablespoons of tomato paste
1 cup warm water
1 bottle of tomato passatta + ½ bottle water (see method)
¼ cup parsley , roughly chopped
seasoning (salt, pepper and garlic salt)
1 packet of instant polenta
vegetable stock powder eg.Vegeta
I like to use an electric frypan, but any large deep sided frypan will do. Heat the pan, add 4 tablespoons vegetable oil. Add diced onion and sauté until soft. Add chicken pieces and seasoning (I guess it's a pinch of seasoning per piece of chicken.) Turn pieces often until pieces have browned.
Thin tomato paste in 1 cup of warm water then pour over chicken and bring to the simmer. Add a jar of tomato passatta (now half fill jar with water and pour this into frypan, you need to have the liquid in the pan about 3/4 up the chicken pieces)
Add parsley and bring to a simmer. Cover and simmer for about 30-45mins stirring chicken often to prevent sticking. (You can keep adding a little water if the sauce is reducing to quickly.) I like to make sure there's about 2-3cm of sauce still in the pan when cooked.
We would serve this with soft polenta and vegetables like broccoli or beans.
1 large pasta pot. Fill 3/4 with water (check polenta packet for exact measurement). Bring to the boil. Season water with vegi stock powder to taste. Slowly add instant polenta flour. Stir continuously for about 5 minutes. If too thick, keep adding water, it should look like medium - firm mashed potato.
We would put all the polenta in one large bowl, all the chicken in another and the vegetables into a third bowl, then we would put them all in the centre of the table to help yourself. Enjoy with a glass of Pfeiffer Marsanne. Boun Appetito