Chicken Cacciatore over Soft Parmesan Polenta

Photo: Calgary Reviews from Calgary, Canada · CC BY 2.0 · source

Hunter-style chicken braised with peppers, mushrooms, rosemary, red wine and olives until the sauce is thick and rich, spooned over creamy Parmesan polenta.

Ingredients

• 2 lb boneless chicken thighs, halved
• 8 oz sliced mushrooms
• 2 bell peppers, sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 14 oz crushed tomatoes
• 2 cups chicken broth
• ½ cup kalamata olives
• 1 cup cornmeal (polenta)
• ½ cup grated Parmesan
• 2 tbsp butter
• chopped parsley

From your pantry: 2 tbsp olive oil, ⅓ cup tomato paste, ¾ cup dry red wine (or more broth), 1 tsp dried rosemary, 1 tsp dried oregano, 2 bay leaves, salt, pepper.

Instructions

1. Season the chicken with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high and brown the chicken well on both sides, about 5 minutes per batch. Set aside.
2. Lower the heat to medium, add the onion, rosemary, oregano and bay leaves and cook 3 minutes. Add the garlic for 30 seconds, then turn the heat up and add the mushrooms and peppers. Cook until the mushroom liquid has evaporated, about 5 minutes.
3. Stir in the tomato paste and cook 2 minutes. Pour in the wine and bubble until reduced by about three-quarters, then add the broth and crushed tomatoes.
4. Return the chicken and its juices, bring to a simmer, cover and cook on medium-low 20 minutes. Uncover, add the olives and simmer 10 minutes more until the sauce is thick and the chicken is tender.
5. Meanwhile bring 4 cups water and 1 tsp salt to a boil, whisk in the cornmeal and cook on low, stirring often, until thick and creamy, 15 to 25 minutes. Stir in the butter and Parmesan.
6. Spoon the polenta into bowls and top with chicken, plenty of sauce and parsley.

Tip: Bone-in, skin-on thighs are traditional and give an even richer sauce; brown them skin-side down for 6 minutes and add 10 minutes to the covered simmer.

Nutrition per serving

Good for

Adapted from RecipeTin Eats.

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