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Chicken cacciatore
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy polenta pairs perfectly with flavorful tomato-garlic chicken.
Ingredients:
  • 27.30 gm olive oil
  • 650g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 3 bacon rashers, rind removed, coarsely chopped
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 large sprigs fresh rosemary
  • 80ml (1/3 cup) white wine
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 185ml (3/4 cup) chicken style liquid stock (see note)
  • 2 dried bay leaves
  • 62.50 ml fresh continental parsley leaves, chopped
  • Cooked polenta, to serve
Instructions:
  • In a large saucepan over high heat, heat half of the oil until shimmering. Cook the chicken, stirring occasionally, until golden, about 4 minutes. Remove the chicken and place it on a large plate.
  • Heat the remaining oil in the pan, then sauté the bacon, capsicum, and onion for 2 minutes until the bacon is crisp. Stir in garlic and rosemary, cook for 30 seconds until fragrant. Pour in the wine and deglaze the pan for 1 minute, scraping up any browned bits.
  • Combine the chicken, tomato, stock, bay leaves, salt, and pepper in a pot. Simmer on medium heat for 12 minutes until the chicken is fully cooked. Stir in the parsley. Serve the chicken mixture over polenta in individual serving dishes.

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