Step 1

Heat half the oil in a large saucepan over high heat. Cook the chicken, stirring, for 4 minutes or until golden. Transfer to a large plate.

Step 2

Heat the remaining oil in the pan. Cook the bacon, capsicum and onion, stirring, for 2 minutes or until the bacon is crisp. Add the garlic and rosemary. Cook for 30 seconds or until aromatic. Add the wine and cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute.

Step 3

Add the chicken, tomato, stock and bay leaves. Season with salt and pepper. Reduce heat to medium and simmer for 12 minutes or until the chicken is cooked through. Stir in the parsley. Divide polenta among serving dishes and top with the chicken mixture.