Best 8 Chicken Cacciatore With Polenta Recipes

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Chicken cacciatore is a classic Italian dish that is easy to make and always a crowd-pleaser. It is typically made with chicken, tomatoes, mushrooms, and bell peppers, and is simmered in a flavorful sauce. Polenta is a creamy Italian dish made from cornmeal that is often served as a side dish to chicken cacciatore. It is a simple but delicious dish that adds a touch of rustic elegance to any meal. This article will provide you with a step-by-step guide to making the best chicken cacciatore with polenta, so you can enjoy this classic Italian dish in the comfort of your own home.

Here are our top 8 tried and tested recipes!

CHICKEN CACCIATORE WITH POLENTA



Chicken Cacciatore with Polenta image

The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 cups water
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
CACCIATORE:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 large onion, sliced
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted crushed tomatoes
1/2 cup pitted Greek olives

Steps:

  • In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.

Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

Steps:

  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  • Sprinkle with the basil. Serve immediately.

CHICKEN CACCIATORE WITH POLENTA



Chicken Cacciatore with Polenta image

Provided by The Daring Gourmet, www.daringgourmet.com

Yield 4

Number Of Ingredients 17

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
⅛ teaspoon red pepper flakes
1 bay leaf
1 cup hearty red wine
1 can (28 oz) diced tomatoes, drained
1 tsp ground dried porcini mushrooms
1 cup non-instant polenta (coarse cornmeal), cooked (See https://www.daringgourmet.com/2013/02/18/polenta-lasagna/ for directions on how to prepare polenta, only change quantity to 1 cup coarse cornmeal and 3 cups chicken broth.)

Steps:

  • Sprinkle the chicken pieces with salt and pepper. Heat the oil in a 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.
  • Dish out the polenta onto 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.

CHICKEN CACCIATORE



Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN CACCIATORE AND POLENTA



Chicken Cacciatore and Polenta image

Italian chicken recipe that's not too much tomato--absolutely wonderful. Recipe originally from a pressure cooker recipe but can be used otherwise. (Just cook longer and add more broth).

Provided by Stefanie

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 lbs boneless chicken breasts
1/4 cup fat-free low-sodium chicken broth
1 cup white wine
14 ounces sliced mushrooms
1 large onion, minced
1 -3 garlic clove (depending on how much you like garlic)
1 bunch fresh basil
6 ounces tomato paste
1/2 teaspoon thyme

Steps:

  • In cooker, heat olive oil then chicken, brown for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to pressure, lower heat and cook for the suggested time. My pressure cooker says on position 1, 21 minutes. On position 2, 12 minutes. Release the pressure and remove the lid.
  • If you are not using a pressure cooker then simmer for approximately 1 to 1 1/2 hours. (Watch your amount of fluids and add broth as needed).
  • Serve over polenta (follow the directions on the polenta package). Enjoy!

Nutrition Facts : Calories 603.7, Fat 31.8, SaturatedFat 7.6, Cholesterol 145.3, Sodium 495.8, Carbohydrate 16.8, Fiber 3.4, Sugar 9.4, Protein 53

CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 38

Roasted Half Chickens:
3 whole chickens
3 tablespoons grapeseed oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons unsalted butter
Cacciatore Sauce:
2 tablespoons grapeseed oil
1 yellow onion, julienned
1 tablespoon chopped garlic
1 cup roasted red peppers, sliced
3 cups Tomato Sauce, recipe follows
1 tablespoon tomato paste
2 tablespoons fresh basil, cut into a chiffonade
1 tablespoon fresh parsley, chopped
Kosher salt
Freshly ground black pepper
Semolina Polenta:
1 cup chicken broth
1 cup heavy cream
1/3 cup semolina flour
1/4 cup grated Parmesan
Kosher salt
Freshly ground black pepper
Broccoli Rabe:
24 pieces broccoli rabe
Juice of 1 lemon
Tomato Sauce:
5 cups whole San Marzano tomatoes, plus the liquid from the can
1/2 cup diced yellow onion
1/2 cup extra-virgin olive oil
8 cloves garlic
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil
3 cups diced San Marzano tomatoes

Steps:

  • For the roasted half chickens: Preheat the oven to 400 degrees F. Dry each chicken with paper towels until very dry.
  • With a chef's knife, remove the backbone of each chicken by cutting down both sides of the backbone. Then split each chicken in half by cutting directly down the middle of the breast bone.
  • Rub the chicken halves with the grapeseed oil and then season with the salt and pepper. Arrange the chickens on a rimmed baking sheet.
  • Roast until the internal temperature in the middle of each breast is 155 degrees F., about 20 minutes. Turn the oven to a high broil and cook until the skin is evenly golden brown and crispy, 3 to 5 minutes.
  • Remove the chickens from the oven. Melt the butter in the sheet pan and baste the chicken occasionally while they rest for 10 minutes. (The chickens should have an internal temperature of 165 degrees F. after resting.)
  • For the cacciatore sauce: Heat the grapeseed oil a saucepan over high heat. Add the onions and garlic, reduce the heat to medium-high and saute until the onions are translucent, 3 to 4 minutes. Add the roasted red peppers and saute for another 2 minutes.
  • Add the Tomato Sauce and tomato paste, stir and bring to a simmer. Cook the sauce for 10 to 15 minutes and then add the basil and parsley and cook for another 5 minutes. Season with some salt and pepper. Hold hot for serving.
  • For the semolina polenta: Combine the chicken broth and heavy cream in a small pot and bring to a boil. Slowly whisk in the semolina. Bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta while stirring regularly for 20 minutes.
  • Stir in the Parmesan and then season with some salt and pepper. Hold hot for serving.
  • For the broccoli rabe: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the rabe after blanching.
  • Blanch the broccoli rabe in batches: Cook the rabe in the water for 45 seconds to 1 minute and then remove from the water and shock it in the ice bath. Dry the broccoli rabe with a kitchen towel.
  • Heat a saute pan over high heat, add the grapeseed oil and saute the broccoli rabe for 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top.
  • For plating: Divide the polenta among 6 plates; drag it from one side of the plate to the other.
  • Heat the cacciatore sauce. Place the chickens in the sauce and simmer for 1 minute before plating. Place a half chicken over the polenta and top with some cacciatore sauce. Lean 4 pieces of broccoli rabe against each chicken.
  • Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth.
  • Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and then remove from the heat. Bring back to a simmer when you are ready to serve. Yield: 6 servings

CHICKEN CACCIATORE



Chicken Cacciatore image

Few dishes are more evocative of autumn than this Italian specialty-a fragrant stew of chicken, tomatoes, and mushrooms. Our version gains extra depth from cooking the chicken and its skin separately. Cacciatore means "hunter-style," calling to mind a woodsman's sack filled with game and gathered herbs-all destined for a stockpot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 15

1 cup plus 1 1/2 tablespoons all-purpose flour
3 pounds (about 8 pieces) chicken parts (we used legs and thighs), skin removed and reserved
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil (optional)
1 large onion, cut into 1-inch dice
4 garlic cloves, finely chopped
12 ounces button mushrooms, halved (or quartered if large)
1 cup dry white wine
1 cup homemade or low-sodium canned chicken stock
2 cans (28 ounces each) whole tomatoes, coarsely chopped, juice reserved
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 tablespoon unsalted butter, room temperature
Creamy Polenta

Steps:

  • Place 1 cup flour in a large bowl. Season chicken with salt and pepper, and toss in flour to coat evenly. Transfer chicken to a platter, and set aside.
  • Heat a large Dutch oven over medium heat. Add the reserved chicken skin, and cook, stirring occasionally, until fat has been rendered and skin is golden brown and crisp. Discard skin. Remove all but 2 tablespoons of fat from pot. (Alternatively, if desired, use olive oil, heating until it is hot but not smoking.)
  • Add half the chicken to the pot, and cook, turning occasionally with tongs, until well browned on all sides, about 5 minutes. Transfer to a platter; set aside. Repeat with remaining chicken. Add onion to pot; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add garlic and mushrooms; cook, stirring, until vegetables are tender, about 5 minutes more. Raise heat to medium-high. Add the wine; scrape any browned bits from the bottom of the pot with a wooden spoon. Cook until most of the liquid has evaporated.
  • Add stock, tomatoes with reserved juice, bay leaf, oregano, and rosemary to pot; stir to combine. Using tongs, return chicken to pot along with any juices that have accumulated on the platter. Submerge chicken in sauce. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and very tender, about 30 minutes.
  • In a small bowl, mix together the butter and remaining 1 1/2 tablespoons flour to form a smooth paste. Stir half the paste into the simmering stew, and cook about 3 minutes. If the stew is still not as thick as desired, stir in the remaining paste, and cook 3 minutes more. Remove and discard bay leaf; serve stew hot over warm polenta. Stew can be refrigerated up to 3 days or frozen up to 1 month in an airtight container. Cool completely before storing.

CHICKEN RUSTICA OVER POLENTA



Chicken Rustica over Polenta image

I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.

Provided by CookinDiva

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

6 slices bacon
12 skinless chicken thighs, bone-in (about 1.5 lbs)
salt and pepper
1 tablespoon all-purpose flour, for dusting
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 (14 ounce) cans crushed tomatoes
2 teaspoons oregano
1/2 cup dry red wine
1/2 cup chopped fresh parsley
1/2 cup kalamata olive, pitted and sliced
1 (14 ounce) can cannellini beans, drained
3 1/2 cups water
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup grated imported parmesan cheese
fresh parsley, for garnish

Steps:

  • Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
  • Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
  • Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
  • Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
  • Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
  • Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
  • To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.

Tips:

  • Use a variety of vegetables. This will add flavor and color to your dish. Some good options include bell peppers, onions, mushrooms, and zucchini.
  • Brown the chicken before adding it to the sauce. This will help to seal in the juices and prevent the chicken from becoming dry.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Serve the chicken cacciatore with a side of polenta or pasta. This will help to soak up the delicious sauce.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make and bursting with flavor. By following these tips, you can create a delicious chicken cacciatore that will impress your family and friends.

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