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Chicken Cacciatore with Crisp Polenta

Chicken Cacciatore with Crisp Polenta

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

Everyday Food, October 2008 http://www.marthastewart.com/313309/chicken-cacciatore-with-crisp-polenta
4.5625
Rated
91.25100(16)16
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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