In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is golden brown. Flip the thighs and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the chopped onion, sliced yellow and red bell peppers, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Add the chopped roasted wild mushrooms to the skillet. Pour in the crushed tomatoes and red wine, stirring to combine. Bring the mixture to a simmer.

Add Mushrooms and Sauce

Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the capers, chopped basil, and parsley. Cover and reduce the heat to low, allowing to braise for 30-35 minutes until the chicken is fully cooked and tender.

Combine and Braise

In a large pot, bring the water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming.

Prepare Polenta Base

Reduce the heat to low and cook the polenta, stirring often, for about 30 minutes until it thickens and is tender.

Cook the Polenta

Once the polenta is cooked, stir in the heavy cream, grated asiago cheese, butter, salt, and black pepper. Mix until creamy and well combined.

Add Cream and Cheese

chicken thighs, bone-in and skin-on

olive oil

yellow bell pepper, sliced

nona’s chicken cacciatore

Recipe information

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