Nona’s Chicken Cacciatore Recipe
Peppers, roasted wild mushrooms, fresh herbs, caper, crushed tomato red wine braising sauce, creamy asiago polenta.
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Ingredients
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Chicken and Sauce
Creamy Asiago Polenta
Method
Chicken and Sauce Preparation
- 1
Brown the Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper, then add them to the skillet, skin-side down. Cook for 5-7 minutes until the skin is golden brown, then flip and cook for an additional 5 minutes. Remove the chicken and set aside.
- 2
- 3
Add Sauce Ingredients
Pour in the crushed tomatoes and red wine. Stir in the capers and chopped basil. Bring the mixture to a simmer.
- 4
Braise the Chicken
Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover and let simmer on low heat for 30-35 minutes, or until the chicken is cooked through and tender.
Creamy Asiago Polenta Preparation
- 5
Cook the Polenta
In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring frequently until the polenta is thick and creamy.
- 6
Incorporate Cheese and Butter
Once the polenta is cooked, remove from heat and stir in the grated asiago cheese and butter. Add salt to taste, and mix until well combined and creamy.
