Nona’s Chicken Cacciatore recipe served on a plate, by Pekin the Chef
RecipesBellaBrava Bexley - Land O’LakesNona’s Chicken Cacciatore

Nona’s Chicken Cacciatore Recipe

inspired by

@bellabravabexleylandolakes

Nov 15 2025

•

1h 30m

•

Serves 4

Jump to recipe ↓

Recipe information

Make Nona’s Chicken Cacciatore in just 1h 30m. peppers | roasted wild mushroom | fresh herbs | caper | crushed tomato red wine braising sauce | creamy asiago polenta

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Chicken Cacciatore

Creamy Asiago Polenta

Preparation

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. 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.

3. 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.

4. 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

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.

Local Coupons

No local coupons found for this recipe's ingredients.