Sunday Roast Chicken in a Pot

Preheat the oven to 180°C.

Next, in an oven-safe dish that can be covered, add 2 tablespoons of oil and sauté the chopped onions.

Then add the chicken thighs and brown them well, basting occasionally to help the flavors meld together.

Once the thighs are browned, pour about 200 ml of tomato sauce over them. Then add another 200 ml of water. Season everything with garlic, a bouillon cube, and chili to taste. You can also add a tablespoon of butter.

Set the dish aside to let the flavors meld.

Then place the covered dish in the oven and cook until the chicken is completely tender.

Test with a fork. About 30–40 minutes.

While the chicken is cooking, prepare the polenta side dish.

First,  bring the water to a boil and add salt.Add 400g of polenta to 3.5 dl of water so it’s a bit firmer. It’s best to buy instant polenta—it cooks much faster. Once the polenta has thickened, add a piece of butter for flavor. Set it aside.

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