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Chicken Cacciatore with Polenta

by Ree Drummond July 31, 2013

"Switching out the side dishes is an easy way to change up the same ol’ same ol’."
20 min. prep time 35 min. total time
4 servings


8 whole chicken thighs, skin on (can use any whole piece chicken)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 whole medium onion, halved and sliced
2 whole red bell peppers, cored and sliced (not too thin) (about 3 cups)
2 whole green bell peppers, cored and sliced (not too thin) (about 3 cups)
5 cloves garlic, finely chopped (about 1 tablespoon)
12 ounces mushrooms (white or Crimini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon black pepper
Red pepper flakes, crushed, to taste (optional)
3/4 cup dry white wine or chicken broth
1 (28-ounce) can whole or diced tomatoes, undrained
1 cup instant creamy polenta
Chopped flat leaf parsley, as desired
Grated Parmesan cheese, as desired


Preheat oven to 350°F.

Salt and pepper both sides of chicken pieces. Dredge chicken in flour. Heat butter in a heavy skillet or Dutch oven on stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides (5-7 minutes), then remove to a clean plate. Repeat with remaining chicken.

Add sliced onions and peppers, as well as garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, salt, and pepper. (And crushed red pepper flakes if you like things a little spicy.) Then pour in wine or chicken broth. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on pot and put it into oven for 45 minutes. Remove lid and increase heat to 375°F. Cook an additional 15 minutes.

Meanwhile, cook polenta according to package directions for creamy polenta.

Remove pan from the oven. Remove chicken from pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Spoon polenta on a large platter or in a big serving bowl. Add vegetables all over top, then place chicken pieces on top of vegetables. Spoon juices from pot over chicken and polenta (amount to taste).

Before serving, sprinkle on chopped fresh parsley and grated Parmesan cheese.



Read more about this recipe on Kitchen Conversations.

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