Chicken cacciatore

Method Preheat oven to 180°C. Place the ratatouille in a 2.5L (10-cup) capacity ovenproof casserole dish. Add the wine and olives and stir to combine. Heat the oil in a frying pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 4-5 minutes or until golden brown. Transfer to the casserole dish with the ratatouille mixture and turn to coat. Repeat with the remaining chicken, reheating pan between batches. Bake the ratatouille mixture, covered, for 1 hour 15 minutes or until tender. Meanwhile, to make the polenta, place the stock and water in a saucepan. Bring to the boil over high heat. Add the polenta in a thin steady stream, whisking constantly until incorporated. Reduce heat to low and cook, stirring, for 20 minutes or until the mixture thickens and polenta is soft. Remove from heat. Add the parmesan and butter and combine. Season with salt and pepper. Divide polenta among serving dishes and top with chicken cacciatore. Sprinkle with thyme to serve.