Step 1

Heat the oil in a frying pan and fry the onion, celery and carrots for 4-5 minutes, or until softened. Add the chicken pieces and continue to cook for 2-3 minutes or until the have browned a little.

Step 2

Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock.

Step 3

Add the herbs, reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.

Step 4

Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined.

Step 5

To serve, spoon the polenta onto serving plates and top with the chicken.