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Chicken Cacciatore with Crisp Polenta


This speedy take on an Italian slow braise is thick with tomatoes, onions, and mushrooms.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2008


  • 3 tablespoons olive oil
  • 8 skinless chicken thighs (about 3 pounds total)
  • Coarse salt and ground pepper
  • 10 ounces white mushrooms, trimmed and quartered
  • 1/4 cup all-purpose flour
  • 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 medium onions, each cut into 8 wedges
  • 4 garlic cloves, sliced
  • 1/3 cup pitted green olives, halved
  • 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds


  1. In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).

  2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.

  3. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.

Reviews Add a comment

  • reaveymecom
    1 NOV, 2015
    Tasty dish, savory and peppery (just from seasoning the chicken). I added a cup and a half of sliced carrots (softened them before adding the mushrooms). Also, I doubled the olives, and added a heaping tablespoon of tomato paste near the end to amplify the tomato flavor. Would recommend scraping the bottom of the pan before adding the flour to release some additional seasoning. A basil garnish would add nice freshness on top. I'll make this again, great fall dish, easy to put together.
  • ahughes
    7 DEC, 2010
    Totally delicious! I made this last night and loved it - we used a garlic basil polenta we found at the supermarket and it came out fantastic! I want more now just thinking about it. ;)
  • akstoudt
    22 NOV, 2010
    Good recipe! We added some fresh herbs to the salt and pepper before browning the chicken, plus added some basil as garnish, and it turned out great!