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Chicken cacciatore
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Prep Time:
20 minutes
20 minutes
Cook Time:
85 minutes
85 minutes
Total Time:
105 minutes
105 minutes
Hearty Italian chicken cacciatore, comforting and satisfying.
Ingredients:
- 1kg (4 cups) ratatouille, thawed (see related recipe)
- 125ml (1/2 cup) dry white wine
- 175g (1 cup) kalamata olives
- 18.20 gm olive oil
- 8 chicken drumsticks
- 20.00 ml fresh thyme leaves, to serve
- 1L (4 cups) chicken style liquid stock
- 750ml (3 cups) water
- 340g (2 cups) polenta (cornmeal)
- 60g (3/4 cup) shredded parmesan
- 20g butter
Instructions:
- Preheat the oven to 180°C. Transfer the savory ratatouille into a 2.5L (10-cup) ovenproof casserole dish. Mix in the wine and olives gently to blend.
- In a heated frying pan, sear half of the chicken until golden brown, about 4-5 minutes. Add it to the casserole dish with the ratatouille mixture, coating evenly. Repeat with the remaining chicken, adding more oil if needed.
- Cover the ratatouille mixture and bake it until tender, about 1 hour and 15 minutes.
- In a saucepan, bring stock and water to a boil. Gradually whisk in the polenta until fully combined. Cook over low heat, stirring, for 20 minutes until thickened and soft. Remove from heat, then mix in parmesan, butter, salt, and pepper.
- Spoon polenta into serving dishes, top with chicken cacciatore, and garnish with fresh thyme before serving.