Pollo alla Cacciatora with Polenta

Chicken cacciatora

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 250 ml Red wine
• 800 g Canned chopped tomatoes
• 250 ml Chicken stock

Soft polenta

• 200 g Polenta
• 50 g Butter
• 60 g Parmesan

1. Pat the chicken dry. Thinly slice the onion, and finely slice the garlic. Strip the rosemary leaves from the sprigs and roughly chop the leaves.
2. Set a large dutch oven over medium-high heat and add the chicken thighs skin-side down. Cook for 8 to 10 minutes until the skin is deeply golden and the fat has rendered, then turn and cook 3 minutes more. Transfer the chicken to a plate.
3. Pour off all but a thin layer of fat from the pot. Add the onion and cook over medium heat for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
4. Pour in the red wine and bring to a lively simmer, scraping up any browned bits. Simmer for 5 to 7 minutes until reduced by about half. Stir in the tomatoes and chicken stock and bring back to a gentle simmer.
5. Nestle the chicken back into the sauce, skin-side up. Cover and simmer gently for 30 minutes, then uncover and simmer 10 to 15 minutes more until the chicken is tender and the sauce is thick enough to coat the back of a spoon. If the sauce reduces too quickly, lower the heat to keep it at a gentle simmer.
6. When the chicken has about 20 minutes left, make the polenta. Bring 800 ml water to the boil in a saucepan, then whisk in the polenta in a steady stream. Cook over low heat for 12 to 15 minutes, stirring often, until thick and creamy.
7. Take the polenta off the heat and stir in the butter and Parmesan until glossy. Spoon the polenta into bowls and top with the chicken and plenty of sauce. Serve straight away.

Made this recipe? Rate it — a comment is optional.