1 whole heritage chicken (about 1.8kg/4lb)
1 head of garlic, skins removed
2 red bell peppers, chopped
1 poblano pepper, chopped
1 medium onion, chopped
A glass of white wine
500g (2 cups) passata
A big handful of green olives
160g (2 cups) polenta
950ml (1 quart) stock
110g (2 cups) parmesan
227g (1 cup) butter
Ask your butcher to cut the chicken into 8 pieces, lifting the breast from the bone. If you’re making your own stock, hold on to the carcass (and the neck, wing tips and feet if you can get them).
To make stock, place the chicken bones and bits in a large pot with the peppercorns and any aging vegetables found in the fridge and cover generously with water. Bring to the boil and simmer for a couple of hours, then strain.
Meanwhile, preheat the oven to 150C/300F. Place an ovenproof pan or baking tray on the hob, heat the oil, then add the chicken portions and fry till lightly coloured. Add the garlic and peppers, then the onions, and let them soften. Deglaze the pot with white wine, then add the passata and finally the olives. Roast in the oven for about 50 minutes.
Bring 950ml (1 quart) stock to the boil. Sprinkle in the polenta and simmer gently for 5-10 minutes, keeping it on the move with a wooden spoon. Stir in the parmesan and butter and season with salt and pepper.