Today I want to show you how to prepare a classic Italian chicken stew: Chicken Cacciatore!
I’ll pair it with polenta because I think they go perfectly together. Give it a try!
00:00-00:10 Intro
00:10-00:30 Marinating the chicken
00:30-01:14 Making the soffritto
01:14:-02:46 Cooking the chicken
02:46-03:14 Making the polenta
03:14-03:31 Plating
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Recipe:
For the chicken:
1 kg chicken thighs
400 g peeled tomatoes
1 onion
1 carrot
1 celery stalk
100 g black olives
2 garlic cloves
1/2 glass of red wine
parsley
bay leaves
rosemary
olive oil
salt
pepper
For the polenta:
250 g cornmeal
1 liter water
20 g butter
30 g Parmesan cheese
olive oil
salt
In a bowl, mix the chicken with a drizzle of olive oil, salt, and pepper. Cover with plastic wrap and let it rest in the fridge for 30 minutes.
Heat a splash of olive oil in a pan, then brown the chicken on both sides. Remove it from the pan.
In the same pan, add the diced onion, carrot, and celery, and cook over low heat for about 10 minutes. Add the minced garlic and cook for another minute.
Return the chicken to the pan with its juices. Raise the heat and deglaze with the red wine. Once the alcohol has evaporated, add the peeled tomatoes, partially cover the pan, and cook on low heat for 50 minutes.
In a pot, bring 1 liter of water to a boil. Add salt and a drizzle of olive oil. Gradually stir in the cornmeal and cook, stirring constantly, for the time indicated on the package. Once cooked, turn off the heat and mix in the butter and grated Parmesan cheese.
Ten minutes before the chicken finishes cooking, add the black olives. At the end, sprinkle with chopped parsley.
Plate the chicken cacciatore with the polenta and enjoy!