Chicken Cacciatore And Polenta Recipes

CHICKEN CACCIATORE WITH CREAMY POLENTA

Steps:

• Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
• In 5-quart Dutch oven, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Add chicken; cook about 3 minutes on each side or until browned. Remove chicken to plate; cover to keep warm.
• Reduce heat to medium; add remaining 1 tablespoon oil and 1 tablespoon butter. Add mushrooms; cook 2 minutes, stirring occasionally, until lightly browned. Add onion, carrot and celery; cook about 6 minutes or until vegetables are softened. Add garlic; cook and stir 1 minute. Add white wine; cook 7 to 10 minutes, stirring occasionally, until reduced by half. Stir in tomatoes, broth and rosemary. Heat to boiling. Reduce heat to low. Add chicken breasts; simmer 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in 4-quart saucepan, heat broth and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes. Remove from heat; stir in Parmesan cheese, whipping cream and 2 tablespoons butter.
• Serve chicken and sauce over polenta.

CHICKEN CACCIATORE WITH POLENTA

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.

MOM'S CHICKEN CACCIATORE

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

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

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.

CHICKEN CACCIATORE AND POLENTA

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!

CHICKEN CACCIATORE

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

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

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.