Rustic Chicken Cacciatore with Creamy Polenta
Rustic Chicken Cacciatore with Creamy Polenta
Ingredients
For the Chicken Cacciatore
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow onion, diced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 8 ounces whole button mushrooms, cleaned
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 1 tablespoon unsalted butter
- 1/2 teaspoon chili flakes, or to taste
- 1/4 cup tomato puree
- 1/4 cup green olives, pitted and roughly chopped
- 1 tablespoon capers, drained
- 1/2 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
For the Creamy Polenta
- 4 cups chicken stock
- 1 tablespoon extra virgin olive oil
- 1 cup fine-ground cornmeal
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels and season generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pan over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan and set aside, leaving the drippings in the pan.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil and the diced yellow onion to the pan. Sauté for 3-4 minutes until softened. Stir in the minced fresh rosemary and thyme, cooking for another minute until fragrant.
⏱️ 5 min
- 4
Add the whole button mushrooms, red and yellow cherry tomatoes, 1 tablespoon of unsalted butter, and a pinch of kosher salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are slightly softened and the tomatoes begin to burst.
⏱️ 7 min
- 5
Stir in the chili flakes, tomato puree, chopped green olives, and drained capers. Cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 6
Pour in the red wine, scraping the bottom of the pan to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min
- 7
Add the crushed tomatoes and balsamic vinegar to the pan, stirring to combine. Return the seared chicken thighs to the pan, nestling them into the sauce. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 8
Cover the Dutch oven or pan and transfer it to the preheated oven. Bake for 15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min•🌡️ 375
- 9
While the chicken bakes, prepare the polenta. In a separate medium saucepan, bring the chicken stock to a boil. Add 1 tablespoon of extra virgin olive oil.
⏱️ 5 min
- 10
Slowly whisk in the fine-ground cornmeal into the boiling stock, ensuring no lumps form. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the polenta is creamy and tender. If it becomes too thick, add a splash of hot water or stock.
⏱️ 15 min
- 11
Remove the polenta from the heat. Stir in the grated Parmesan cheese, 2 tablespoons of unsalted butter, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 4 min
- 12
Carefully remove the Chicken Cacciatore from the oven. Serve immediately over the creamy polenta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Chicken Cacciatore with Creamy Polenta
Ingredients
For the Chicken Cacciatore
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow onion, diced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 8 ounces whole button mushrooms, cleaned
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 1 tablespoon unsalted butter
- 1/2 teaspoon chili flakes, or to taste
- 1/4 cup tomato puree
- 1/4 cup green olives, pitted and roughly chopped
- 1 tablespoon capers, drained
- 1/2 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
For the Creamy Polenta
- 4 cups chicken stock
- 1 tablespoon extra virgin olive oil
- 1 cup fine-ground cornmeal
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels and season generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pan over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan and set aside, leaving the drippings in the pan.
⏱️ 8 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil and the diced yellow onion to the pan. Sauté for 3-4 minutes until softened. Stir in the minced fresh rosemary and thyme, cooking for another minute until fragrant.
⏱️ 5 min - 4
Add the whole button mushrooms, red and yellow cherry tomatoes, 1 tablespoon of unsalted butter, and a pinch of kosher salt to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are slightly softened and the tomatoes begin to burst.
⏱️ 7 min - 5
Stir in the chili flakes, tomato puree, chopped green olives, and drained capers. Cook for 2 minutes, stirring constantly.
⏱️ 2 min - 6
Pour in the red wine, scraping the bottom of the pan to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min - 7
Add the crushed tomatoes and balsamic vinegar to the pan, stirring to combine. Return the seared chicken thighs to the pan, nestling them into the sauce. Bring the sauce to a gentle simmer.
⏱️ 3 min - 8
Cover the Dutch oven or pan and transfer it to the preheated oven. Bake for 15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min•🌡️ 375 - 9
While the chicken bakes, prepare the polenta. In a separate medium saucepan, bring the chicken stock to a boil. Add 1 tablespoon of extra virgin olive oil.
⏱️ 5 min - 10
Slowly whisk in the fine-ground cornmeal into the boiling stock, ensuring no lumps form. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the polenta is creamy and tender. If it becomes too thick, add a splash of hot water or stock.
⏱️ 15 min - 11
Remove the polenta from the heat. Stir in the grated Parmesan cheese, 2 tablespoons of unsalted butter, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 4 min - 12
Carefully remove the Chicken Cacciatore from the oven. Serve immediately over the creamy polenta.
⏱️ 1 min