Chicken Cacciatore with Polenta
User Reviews
5
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Prep Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
632 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore with Polenta
Description
Chicken Cacciatore with Polenta starts by seasoning chicken thighs and drumsticks with salt and pepper before browning them in olive oil to develop color. Vegetables including onion, two types of bell peppers, and mushrooms are sautéed until softened. Aromatic garlic, dried herbs like basil, rosemary, oregano, red pepper flakes, and a bay leaf are added to build flavor. The pan is deglazed with dry red wine and simmered to reduce. Then canned drained diced tomatoes and ground dried porcini mushrooms enrich the sauce.
Simmering the chicken in this rich sauce allows flavors to meld and the meat to become tender. The polenta is prepared by whisking yellow cornmeal into boiling chicken broth with salt, cooking until thick and pulling away from the pot. The creamy polenta balances the robust, acidic tomato sauce and herbaceous chicken, offering a comforting combination.
This dish serves well as a filling dinner that combines protein and starch with complex flavors from fresh vegetables, herbs, mushrooms, and wine. The polenta provides a smooth, slightly coarse texture that complements the rustic stew.
Ingredients
- 4 chicken thigh bone-in/skin-on
- 4 chicken drumstick bone-in/skin-on
- salt freshly ground
- black pepper freshly ground
- 2 tbs olive oil
- 1 yellow onion , chopped
- 1 bell pepper seeded and chopped, medium, orange
- 1 yellow bell pepper seeded and chopped, medium
- 10 oz cremini mushrooms brushed clean, or white button mushrooms, fresh
- 2 cloves garlic , minced
- 1 teaspoon basil dried
- 1 teaspoon rosemary dried
- 1 teaspoon oregano dried
- 1/8 teaspoon red pepper flakes
- 1 bay leaf
- 1 cup red wine dry
- 28 ounce diced tomatoes drained, canned
- 1 tsp porcini mushrooms ground, dried
- For the Polenta:
- 1 cup yellow cornmeal coarsely ground
- 4 cups chicken broth
- 1 1/2 teaspoons salt
Instructions
- 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.
- 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.
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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