To make the ragu: heat the olive oil in a pan over a medium heat. When the oil is hot add the onion, carrot, celery and garlic. Cook for ten minutes until softened then add the chicken thighs and continue cooking for 10 minutes more. Add the cream and simmer.
For the polenta, lower into the deep fat fryer and cook for 6–8 minutes until crispy.
Remove and drain on a paper lined plate. To cook the chicken breasts, heat an oiled griddle pan over a medium heat and when hot, add the halved chicken breasts and cook for 10–12 minutes, turning half way through. Rest and slice into 4–5 pieces each.
For the broccoli, place the olive oil in a small pan with the anchovies, chilli flakes and garlic and warm gently on the hob to infuse. Trim the broccoli, and blanch for 4–5 minutes. Take a third of the broccoli and place in a blender. Add the infused oil and blitz to create a sauce.
To make the ragu: heat the olive oil in a pan over a medium heat. When the oil is hot add the onion, carrot, celery and garlic. Cook for ten minutes until softened then add the chicken thighs and continue cooking for 10 minutes more. Add the cream and simmer.
For the polenta, lower into the deep fat fryer and cook for 6–8 minutes until crispy.
Remove and drain on a paper lined plate. To cook the chicken breasts, heat an oiled griddle pan over a medium heat and when hot, add the halved chicken breasts and cook for 10–12 minutes, turning half way through. Rest and slice into 4–5 pieces each.
For the broccoli, place the olive oil in a small pan with the anchovies, chilli flakes and garlic and warm gently on the hob to infuse. Trim the broccoli, and blanch for 4–5 minutes. Take a third of the broccoli and place in a blender. Add the infused oil and blitz to create a sauce.
