Chicken Cacciatore with Polenta
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A classic and classy Italian dish, this traditional Chicken Cacciatore recipe embraces all the rustic charm of Italian cuisine and is served over a bed of creamy polenta.
Chicken Cacciatore Recipe
Chicken Cacciatore is a very classic Italian dish. Cacciatore is Italian for “hunter,” referring to a dish that is prepared “hunter-style.” Though many variations of Cacciatore exist, hunter-style always calls for tomatoes, onions and herbs, and sometimes bell peppers and wine. Cacciatore is also commonly made with rabbit. Different regions of Italy call for varying ingredients, but the method of preparation is standard across regions: The chicken or rabbit parts are fried in olive oil and then set aside. The vegetables are then sauteed and a sauce is prepared, often using red or white wine. This version, using red wine, is what you would find in Southern Italy. Chicken Cacciatore is traditionally served with crusty bread, pasta, or, as in this recipe, polenta – another Italian classic.
Mushrooms are a must in traditional cacciatore chicken and in addition to your choice of cremini or button mushrooms, I’m adding another Italian favorite: ground porcini mushrooms. They are a powerhouse of flavor! They add an incredible depth of flavor and dose of earthy umami. I strongly encourage you to include them. They can be found in some large grocery chains or purchased online.
Enjoy!
For more delicious traditional Italian recipes be sure to try my:
- Osso Buco
- Beef Ragu
- Bolognese Sauce
- Italian Pork Ribs
- Chicken Piccata
- Pasta alla Norma
- Fettuccine Alfredo
- Beef Braciole
- Capicola
- Minestrone Soup
- Tuscan White Bean and Sausage Soup
- Lamb Ragu
- Porchetta
- Focaccia
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Chicken Cacciatore with Polenta
Ingredients
- 4 chicken thighs and 4 drumsticks , bone-in/skin-on
- salt and freshly ground black pepper
- 2 tbs olive oil
- 1 yellow onion , chopped
- 1 medium orange bell pepper , seeded and chopped
- 1 medium yellow bell pepper , seeded and chopped
- 10 oz fresh cremini or white button mushrooms , brushed clean
- 2 cloves garlic , minced
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1 bay leaf
- 1 cup dry red wine
- 28 ounce can diced tomatoes , drained
- 1 tsp ground dried porcini mushrooms
- For the Polenta:
- 1 cup coarsely ground yellow cornmeal
- 4 cups chicken broth
- 1 1/2 teaspoons salt
Instructions
- To make the polenta: In a large saucepan, bring the chicken broth to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low and continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, 15-20 minutes.
- Sprinkle the chicken pieces with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces, four at a time to avoid over-crowding – and fry until both sides are browned, about 5 minutes on each side. Repeat with the remaining chicken and transfer to a plate.Add the onion and bell pepper and saute over medium heat for 5 minutes, until softened. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender. Add the dried herbs and red pepper flakes.Add the red wine and bring it to a boil over heat heat until the liquid is reduced by half, about 5 minutes. Add the tomatoes and ground porcini mushrooms. Stir to combine and return to a boil. Return the chicken to the Dutch oven and cover. Reduce the heat to medium low and simmer for 30 minutes, or until the chicken is cooked through, showing no signs of pink when cut into near the bone.Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm. Return the sauce to a boil over high heat and cook until it has thickened a little, 3-5 minutes. Add salt and pepper to taste.
- Divide the polenta between four plates, arrange two pieces of chicken on top of each serving of polenta, and spoon the sauce and vegetables over the chicken and polenta. Serve immediately.
Nutrition
Originally published on The Daring Gourmet February 28, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was so delicious! I made it as written – yes I even had the porcini mushrooms!! I’ve made a few of your recipes that call for them, you’ve converted me to using them, they really are amazing :) My husband is picky about his Italian food and he loved this too!
Fantastic, thank you so much, Sandy, I’m thrilled that you both enjoyed it!
I always make my polenta with chicken broth and at the end, add some butter and Parmesan cheese.
Made this dish tonight. First time making polenta.. Loved it. Theresa came back for more..Its a hit in our house.. Happy Birthday Kimberly..
Fantabulous!! You are quite courageous for having made the polenta. Many people are initially a little intimidated to try, but then find it’s really quite simple. And delicious! Were you able to find the dried porcini mushrooms? They make a huge difference.
Now that you’ve got the polenta down, you’ll need to try my Polenta Lasagna!
Funny thing was I made the polenta I was looking at it the whole time thinking this is going to be bad. Well after it cooled down I tasted a little corner.. Then I tasted a bigger corner..It was good..But I cheated Ill tell you what I put in it.. Later..
So glad you liked it, despite the initial skepticism :) You cheated?? Do tell! Something I occasionally add to the polenta while it’s cooking is grated Parmesan cheese – it’s a really delicious addition!