Description
A comforting and rustic chicken cacciatore simmered in a rich tomato sauce with vegetables, served over creamy polenta for a hearty and satisfying meal.
Ingredients
Scale
- 6 chicken thighs, bone-in and skin-on
- 2 cups bell peppers, chopped
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup polenta
- 4 cups water or broth
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken with salt and black pepper.
- Sear the chicken on both sides until golden, then remove and set aside.
- In the same skillet, sauté onion, garlic, bell peppers, and mushrooms until softened.
- Stir in tomato paste and crushed tomatoes, mixing well.
- Return the chicken to the skillet, cover, and simmer for 35 minutes until tender.
- Meanwhile, bring water or broth to a boil, then slowly whisk in polenta and cook until creamy, stirring frequently.
- Finish the chicken with fresh parsley and adjust seasoning if needed.
- Serve the chicken and sauce over the creamy polenta.
Notes
- Sear the chicken properly for deeper flavor.
- Simmer gently to allow flavors to develop fully.
- Stir polenta continuously to avoid lumps.
- Use broth instead of water for richer polenta taste.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg
Keywords: chicken cacciatore, italian chicken recipe, chicken with polenta, tomato chicken stew, rustic chicken dish