Nona’s Chicken Cacciatore Recipe

Name: BellaBrava Bexley - Land O’Lakes Nona’s Chicken Cacciatore Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces chicken thighs, bone-in and skin-on; 2 tbs olive oil; 1 piece yellow bell pepper, sliced; 1 piece red bell pepper, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 cup roasted wild mushrooms, chopped; 28 oz canned crushed tomatoes; 1 cup red wine; 2 tbs capers, drained; 1 tbs fresh basil, chopped; 1 tbs fresh parsley, chopped; 1 tsp salt; 1 tsp black pepper; 1 cup polenta; 4 cups water; 1 cup heavy cream; 1 cup asiago cheese, grated; 2 tbs butter; 1 tsp salt; 1 tsp black pepper

Inspired by BellaBrava Bexley - Land O’Lakes

Time1h 30m

Serves4

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Ingredients

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Chicken Cacciatore

4 pieces chicken thighs, bone-in and skin-on

2 tbs olive oil

1 piece yellow bell pepper, sliced

1 piece red bell pepper, sliced

1 medium onion, chopped

3 cloves Garlic, minced

1 cup roasted wild mushrooms, chopped

28 oz canned crushed tomatoes

1 cup Red wine

2 tbs capers, drained

1 tbs Fresh basil, chopped

1 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Creamy Asiago Polenta

1 cup polenta

4 cups water

1 cup Heavy cream

1 cup asiago cheese, grated

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Method

Chicken Cacciatore

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.

Sauté Vegetables

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.

Add Mushrooms and Sauce

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.

Combine and Braise

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.

Creamy Asiago Polenta

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.

Cook the Polenta

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

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.