1 Chicken – (or thighs, legs and breast)

1 KG Sour Cream

1 Tbsp Whole wheat Flour

1 KG Polenta

1L Water

2 Cups Vegetable stock

1 Tbsp Sunflower oil.

Salt & White Pepper

Large hot peppers

Cut chicken into chunks and brown in oil in a large pan. Once browned and almost cooked through, take out of pan and set aside on a dish.

Mix 2 tbsp oil, 1 tbsp whole-wheat flour and 3 tbsps water in a bowl. Add sour cream, veg stock and season with white pepper. Heat in pan until simmering for 5 minutes, then re-add chicken with juices they may have released during resting time. Cover and simmer gently until chicken is cooked all the way through.Season to taste.

In a separate large pan heat 1L of water. When water begins to boil add polenta a little at a time and stir until all polenta has been incorporated. Stir until it thickens and continue to heat for at least 10 minutes over a low flame. Season to taste.

Serve chicken on a bed of polenta, accompanied by raw fiery peppers.