Chicken Cacciatore with Creamy Polenta

Name: Chicken Cacciatore with Creamy Polenta
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 chicken thighs (bone-in, skin-on); 2 tablespoon olive oil; 1 yellow onion (large, sliced); 1 red bell pepper (sliced); 1 green bell pepper (sliced); 3 clove garlic (minced); 14.5 ounce diced tomatoes (undrained); 8 ounce tomato sauce; 0.75 cup dry white wine; 1 tablespoon Italian seasoning; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup fresh parsley (chopped, for garnish); 1 cup quick-cooking polenta; 4 cup chicken broth (for polenta); 2 tablespoon unsalted butter; 0.25 cup grated Parmesan cheese; 1 pound asparagus spears (trimmed)

Rustic Italian chicken stewed with bell peppers, onions, and tomatoes in a savory sauce, served alongside creamy, cheesy polenta and roasted asparagus.

Prep: 35 min
Cook: 55 min
Total: 1 hr 30 min
Servings: 6
Cuisine: Italian
Difficulty: Hard
Cost: $5.57/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

6 chicken thighs (bone-in, skin-on)
2 tablespoon olive oil
1 yellow onion (large, sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
3 clove garlic (minced)
14.5 ounce diced tomatoes (undrained)
8 ounce tomato sauce
0.75 cup dry white wine
1 tablespoon Italian seasoning
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley (chopped, for garnish)
1 cup quick-cooking polenta
4 cup chicken broth (for polenta)
2 tablespoon unsalted butter
0.25 cup grated Parmesan cheese
1 pound asparagus spears (trimmed)

Instructions

Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes until golden and crispy. Flip and sear for another 2-3 minutes. Remove chicken and set aside, reserving drippings.
Add the remaining 1 tablespoon of olive oil, sliced yellow onion, red bell pepper, and green bell pepper to the Dutch oven. Cook for 8-10 minutes until softened. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
Pour in the dry white wine or chicken broth and deglaze the pan, scraping up any browned bits. Stir in the diced tomatoes (undrained) and tomato sauce, remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer.
Return the chicken thighs to the Dutch oven, nestling them into the sauce. Cover and transfer to the preheated oven. Bake for 30 minutes, or until chicken is cooked through.
While the chicken bakes, prepare the asparagus. Toss asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange on a baking sheet and roast in the oven alongside the chicken for the last 15-20 minutes, or until tender-crisp.
About 10-15 minutes before the chicken is done, prepare the polenta. In a medium saucepan, bring 4 cups of chicken broth to a boil. Gradually whisk in the quick-cooking polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 5-7 minutes until thickened. Remove from heat and stir in butter and Parmesan cheese until melted and creamy. Season with salt to taste.
Remove the Chicken Cacciatore from the oven. Garnish with fresh parsley, if desired. Serve the chicken and sauce with creamy polenta and roasted asparagus.

Notes

You can use boneless, skinless chicken thighs for quicker cooking, but bone-in provides more flavor. Leftovers are delicious, as the flavors meld even more overnight.

Nutrition (per serving)

Calories: 610
Protein: 58.7 g
Carbohydrates: 44.5 g
Fat: 23.5 g
Fiber: 8 g
Sodium: 1420 mg
Saturated Fat: 8.8 g
Sugar: 10.5 g
Cholesterol: 160 mg