4-6
1 hour
Chicken Cacciatore with Creamy Polenta
Recipe by: Joanna McMillan
- 1kg chicken thighs (8 thighs), trimmed of fat
- 2 tbsp wholemeal flour
- 4 tbsp extra virgin olive oil
- 1 red onion, halved and then finely sliced
- 4 cloves garlic, peeled and finely chopped
- 1 red capsicum, deseeded quartered & finely sliced
- 2 cups button mushrooms, sliced
- 1 cup red wine
- 1 tbsp rosemary, chopped
- ½ tbsp dried parsley
- ½ tsp dried sage
- 1 can Ardmona Rich & Thick diced tomatoes
- 1 cup chicken stock
- 1 tbsp honey
- Handful fresh parsley
For the Polenta
- 1L water
- 1 tsp salt
- 1 cup instant polenta
- ½ cup grated Parmesan
- 1 tbsp extra virgin olive oil
- Place the chicken thighs in a bowl and sprinkle with the flour. Toss to coat.
- Heat a pot and drizzle with half of the oil. Add the floured chicken and brown on both sides. Remove from the pan and set aside.
- Add the remaining oil to the pot and sauté the onion for a few minutes until translucent but not browned. Add the garlic, capsicum and mushrooms to the pan and sauté for another few minutes.
- Add the red wine and deglaze the pan, scraping the bottom of the pan to mix all the juices. Cook for a couple of minutes until the wine has evaporated down.
- Add the tomatoes, herbs, stock and honey. Stir to combine. Return the chicken to the pan and bring to a simmer. Cook with the lid on for 30 minutes or until the chicken is cooked
- Meanwhile, bring the water to the boil in a saucepan and add the salt. Pour the polenta into the boiling water stirring continuously to ensure no lumps form.
- Simmer for a few minutes until thick and creamy. Stir through the Parmesan and extra virgin olive oil. Season to taste.
- Serve the polenta on a plate and spoon over the chicken cacciatore. Serve with a lovely green salad and top with fresh parsley.
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