I came across this recipe a few months ago and have made it several times for my family, but this is the first time I remembered to take out my camera and snap a picture so I could share with you guys. This has become a family favorite! I make this dish at least once a month.
This is comfort food at it’s best. The creamy polenta is the perfect contrast for all of the wonderful flavors of the cacciatore. It will make your taste buds do the happy dance!
Although this dish has several steps, it is a simple dish to prepare and totally worth the effort! If you make this for your family, I promise it will quickly become a weekly staple! So give it a try and ENJOY!!!
CHICKEN CACCIATORE WITH POLENTA
4 chicken thighs (I always use more)
salt and pepper
2 Tbsp olive oil
1 orange bell pepper ( I used green this time )
1 yellow bell pepper
10 oz cremini mushrooms
2 cloves garlic
1 tsp dried basil
1 tsp dried rosemary
1 tsp oregano
1 bay leaf
1/4 tsp red pepper flakes
1 cup red wine
1 28 oz can diced tomatoes, drained
3 cups chicken broth
1 cup coarse yellow cornmeal
1/2 tsp salt
Sprinkle the chicken with salt and pepper. Heat oil in dutch oven or LARGE skillet over medium heat. Brown chicken on each side for 5 minutes. Remove from pan and place on a plate.
Add onion and bell peppers to pan over medium heat and sauté for 5 minutes. Add mushrooms and garlic and sauté for 5 minutes more.
Add herbs and red pepper flakes and stir to combine.
Add red wine and bring to a boil over med-high heat. Turn heat to medium and reduce liquid by half.
Add tomatoes. Stir to combine and return to a boil.
Return chicken to mixture and reduce heat to med-low. Simmer for 30 minutes.
FOR THE POLENTA
Bring chicken broth and salt to a boil. Add the cornmeal in a slow steady stream while whisking. Turn heat down when it begins to bubble. Continue to whisk until mixture begins to pull away from sides of pan about 30 minutes.
To serve, make a bed of polenta on a plate and place 2 pieces of chicken with mixture on top. ENJOY!
This recipe was found and slightly adapted from Grazing In The City. Thanks Bill for yet another great recipe!!!