Chicken Cacciatore with Polenta

User Reviews

5.0

24 reviews
Excellent
  • Prep Time

    10 mins

  • Total Time

    1 hr 10 mins

  • Servings

    4

  • Calories

    632 kcal

  • Course

    Main Course

  • Cuisine

    Italian

Chicken Cacciatore with Polenta

A classic Italian dish that is positively packed with flavor and served over creamy polenta.

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Ingredients

Servings
  • 4 chicken thighs and 4 drumsticks , bone-in/skin-on
  • Salt and freshly ground black pepper
  • 2 tbs olive oil
  • 1 yellow onion , chopped
  • 1 medium orange bell pepper , seeded and chopped
  • 1 medium yellow bell pepper , seeded and chopped
  • 10 oz fresh cremini or white button mushrooms , brushed clean
  • 2 cloves garlic , minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 cup dry red wine
  • 28 ounce can diced tomatoes , drained
  • 1 tsp ground dried porcini mushrooms
  • For the Polenta:
  • 1 cup coarsely ground yellow cornmeal
  • 4 cups chicken broth
  • 1 1/2 teaspoons salt
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Instructions

  1. To make the polenta: In a large saucepan, bring the chicken broth to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.
  2. Sprinkle the chicken pieces with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces, four at a time to avoid over-crowding - and fry until both sides are browned, about 5 minutes on each side. Repeat with the remaining chicken and transfer to a plate.Add the onion and bell pepper and saute over medium heat for 5 minutes, until softened. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender. Add the dried herbs and red pepper flakes.Add the red wine and bring it to a boil over heat heat until the liquid is reduced by half, about 5 minutes. Add the tomatoes and ground porcini mushrooms. Stir to combine and return to a boil. Return the chicken to the Dutch oven and cover. Reduce the heat to medium low and simmer for 30 minutes, or until the chicken is cooked through, showing no signs of pink when cut into near the bone.Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm. Return the sauce to a boil over high heat and cook until it has thickened a little, 3-5 minutes. Add salt and pepper to taste.
  3. Divide the polenta between four plates, arrange two pieces of chicken on top of each serving of polenta, and spoon the sauce and vegetables over the chicken and polenta. Serve immediately.

Nutrition Information

Show Details
Calories 632kcal (32%) Carbohydrates 51g (17%) Protein 32g (64%) Fat 30g (46%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Cholesterol 111mg (37%) Sodium 1326mg (55%) Potassium 1428mg (41%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 1344IU (27%) Vitamin C 115mg (128%) Calcium 119mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 632 kcal

% Daily Value*

Calories 632kcal 32%
Carbohydrates 51g 17%
Protein 32g 64%
Fat 30g 46%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Cholesterol 111mg 37%
Sodium 1326mg 55%
Potassium 1428mg 30%
Fiber 8g 32%
Sugar 10g 20%
Vitamin A 1344IU 27%
Vitamin C 115mg 128%
Calcium 119mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

24 reviews
Excellent

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