Chicken Cacciatore Recipe

Inspired by Ristorante Di Sopra

Time1h 10m

Serves4

Chicken thighs simmered in a tomato sauce with onions, garlic, mushrooms, olives and capers, served over polenta

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Ingredients

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Chicken and Sauce

4 pieces Chicken thighs

2 tablespoons olive oil

1 medium, chopped Onion

4 cloves, minced Garlic

8 ounces, sliced Mushrooms

28 ounces Canned diced tomatoes

1 cup Chicken broth

1 cup, pitted and sliced Kalamata olives

2 tablespoons Capers

1 teaspoon Dried oregano

to taste Celtic sea salt

to taste black pepper

Polenta

1 cup Polenta

4 cups Water

2 tablespoons Butter

1 cup, grated Parmesan cheese

Method

Chicken and Sauce Preparation

Searing the Chicken

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

Cooking the Vegetables

In the same skillet, add chopped onions and sauté for about 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.

Making the Sauce

Stir in the canned diced tomatoes, chicken broth, Kalamata olives, capers, and dried oregano. Bring the mixture to a simmer.

Adding the Chicken

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and let it simmer on low heat for about 30-35 minutes, or until the chicken is fully cooked and tender.

Polenta Preparation

Cooking 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, stirring frequently, for about 20-25 minutes until thickened.

Finishing the Polenta

Once the polenta is thick and creamy, stir in the butter and grated Parmesan cheese until well combined. Season with salt to taste.

Serving

Plating the Dish

Serve the chicken cacciatore over a generous scoop of creamy polenta. Spoon extra sauce over the chicken and garnish with additional olives or parsley if desired.