Instructions: 1 Heat a heavy-based non-stick frying pan over a medium heat. Place the sultanas in a small bowl and just cover with hot water. Set aside to soak

for about five minutes.

2 Bone and trim down the final chicken thigh. Season all generously.

Add

2 tbsp oil to the pan and add the chicken, best side down.

3 Reduce the heat to low and cook the chicken for 15 minutes without turning or moving in the pan.

4 Heat 1 tbsp oil in a saute pan. Slice the celery and add with the onion. Cook for a few minutes until softened.

5 Cut the aubergine into 2.5cm/1" cubes and add to the pan. Increase the heat and stir-fry for 3-4 minutes until just beginning to colour.

6 Heat a griddle pan. Chop up the anchovies and olives. Stir into the pan with the tomatoes, vinegar, sugar, tomato puree and capers.

7 Drain the sultanas and add, stirring to combine. Season, cover and simmer for about 10 minutes or until tender.

8 Heat a small frying pan. Cut the polenta into 2cm/ 3/4" slices and brush with the remaining oil. Add to the griddle pan and cook for 2-3 minutes on each side until lightly charred and crisp.

9 Add the pine nuts to the frying pan and dry-fry for a few minutes until toasted, tossing occasionally.

10 Turn the chicken which should be almost cooked through and cook for another few minutes until tender.

11 Roughly chop the parsley. Uncover the pan, give it a good stir and season to taste. Stir in the nuts and most of the parsley.

12 Place some of the capponata and polenta on a plate. Arrange half the chicken on top. Scatter over the rest of the parsley to serve.

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