1 Chicken – (or thighs, legs and breast)
1 KG Sour Cream
1 Tbsp Whole wheat Flour
1 KG Polenta
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.