Nona’s Chicken Cacciatore Recipe
peppers | roasted wild mushroom | fresh herbs | caper | crushed tomato red wine braising sauce | creamy asiago polenta
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Ingredients
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Chicken Cacciatore
Creamy Asiago Polenta
Method
Chicken Cacciatore
- 1
Sear the Chicken
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.
- 2
- 3
- 4
Creamy Asiago Polenta
- 5
Prepare Polenta Base
In a large pot, bring the water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming.
- 6
Cook the Polenta
Reduce the heat to low and cook the polenta, stirring often, for about 30 minutes until it thickens and is tender.
- 7
Add Cream and Cheese
Once the polenta is cooked, stir in the heavy cream, grated asiago cheese, butter, salt, and black pepper. Mix until creamy and well combined.