2 thighs with skinless drumsticks
½ carrot in slices
½ onion chopped
1 minced garlic clove
1 bay leaf
1 chopped celery stalk
Fresh herbs (parsley, basil, rosemary)
1 chopped seedless tomato
Salt and black pepper to taste
1 teaspoon of paprika
400g of seasoned tomato sauce
150g pre-cooked polenta
parmesan to serve
Put all the ingredients in the pressure cooker (except the polenta, tomato sauce and Parmesan).
Add 1 cup of water and cook for 30 minutes.
Let the pressure release, open the pan, separate the chicken and shred, discarding the bone.
Strain the chicken broth. Reserve
Place a pan over medium heat, add the tomato sauce.
Add the chicken and cook for about 15 minutes. Reserve.
Prepare the polenta:
Place another pan over medium heat, add the chicken broth.
Top up with water until you have 600 ml of liquid (if you like the softer polenta, add more water).
When it boils, slowly add the polenta, stirring constantly.
Cook for at least 2 minutes.
Pour into the container to be served.
Cover with the chicken sauce and sprinkle with the Parmesan.
Makes 4 servings.