Ingredients
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Ingredients (Serves 4)
For the Pollo alla Cacciatora:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup dry white wine
- 1 can (14.5 oz) crushed tomatoes
- 1/4 cup black olives, pitted and sliced
- 1/4 cup capers
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
For the Polenta:
- 1 cup cornmeal (for creamy polenta)
- 4 cups water or chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Polenta:
- In a medium saucepan, bring the water or chicken broth to a boil. Add a pinch of salt.
- Gradually whisk in the cornmeal, stirring continuously to prevent lumps.
- Lower the heat to medium and cook, stirring occasionally, until the polenta is thick and creamy (about 15-20 minutes).
- Stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Keep warm.
2. Cook the Chicken for Cacciatora:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper. Add the chicken to the skillet, skin-side down, and brown for 4-5 minutes on each side until golden. Remove the chicken and set it aside.
- In the same skillet, add the sliced onion and bell peppers. Sauté for about 5 minutes, until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce for 2-3 minutes.
- Stir in the crushed tomatoes, olives, capers, oregano, rosemary, and red pepper flakes (if using). Bring to a simmer.
- Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 30-40 minutes, until the chicken is cooked through and tender.
3. Serve:
- Serve the Pollo alla Cacciatora over a bed of creamy polenta. Spoon the sauce, vegetables, and olives over the chicken.
- Garnish with chopped fresh parsley.
