VINEGARED CHICKEN     WITH CAPERS AND OLIVES 1/4 cup olive oil 8 chicken thigh cutlets, skin removed 1 cup good-quality red-wine vinegar 400g can tomatoes, chopped 1 cup chicken stock 1/3  cup chopped flat-leaf parsley 100g kalamata olives, pitted and chopped 2 tablespoons capers, rinsed and drained 250g     instant polenta, made according to packet directions, to serve Heat olive oil in a large flameproof casserole, add chicken, in batches, and cook until browned all over, then drain on absorbent paper. Drain oil from pan. Return chicken to pan with vinegar, bring to the boil and cook uncovered over high heat for 10 minutes or until vinegar is reduced by half. Add chopped tomatoes and their juices and stock and simmer partially covered a further 20 minutes or until chicken is tender. Remove chicken from pan, stir in remaining ingredients except polenta and bring to the boil. Serve chicken on a bed of polenta with sauce spooned over. Serves 4.

From Australian Gourmet

Photo Rowan Fotheringham