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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.

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.

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.

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.

Stir in the chili flakes, tomato puree, chopped green olives, and drained capers. Cook for 2 minutes, stirring constantly.

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.

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.

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.

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.

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.

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.

Carefully remove the Chicken Cacciatore from the oven. Serve immediately over the creamy polenta.


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.

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.

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.

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.

Stir in the chili flakes, tomato puree, chopped green olives, and drained capers. Cook for 2 minutes, stirring constantly.

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.

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.

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.

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.

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.

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.

Carefully remove the Chicken Cacciatore from the oven. Serve immediately over the creamy polenta.
