Chop the onions. Chop the garlic cloves.
- 1 Fry the onion and garlic in the olive oil to soften.
- 2 Add the red wine, Tomato & Herb Pasta Sauce and baby mushrooms, season and simmer for 10 minutes.
- 3 Fry the chicken thighs in oil until golden.
- 4 Transfer to a baking dish, pour over the sauce and cook in a preheated oven at 190˚C/375˚F/gas 5 (170˚C for fan ovens) for 25-30 minutes until cooked through.
- 5 Serve with the polenta.