Neil Perry’s chicken in crazy water (acqua pazza)

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

7 vine-ripened tomatoes, peeled, deseeded and chopped

3 large garlic cloves, thinly sliced

2 tbsp flat-leaf parsley, finely chopped

2 small red chillies, deseeded and chopped

60ml extra virgin olive oil

½ tsp sea salt

8 boneless chicken thighs, skin off

cooked soft polenta, to serve (alternative - rice)

Directions

Place the tomatoes, garlic, parsley, chilli, olive oil, sea salt and 875ml of water in a heavy-based lidded frying pan or cast-iron casserole dish that will later fit the chicken thighs snugly.

Bring the mixture to a boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove the lid, increase the heat and cook until the volume has reduced by half.

Add the chicken and simmer gently for about 10 minutes, then turn it over and cook for a further 10 minutes, by which time it should be done. Remove the pan from heat.

Place the chicken pieces on cooked polenta, spoon the sauce over, and serve immediately.