Chicken Cacciatore With Crisp Polenta Recipes

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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.

CHICKEN CACCIATORE



Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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.

CRISP ITALIAN CHICKEN & POLENTA



Crisp Italian chicken & polenta image

Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

500g pack ready-to-use polenta
25g parmesan , grated
2 skin-on boneless chicken breast fillets
250g pack cherry tomatoes
leaves from a few sprigs rosemary , torn
1 garlic clove , sliced
2 tbsp olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
  • Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium

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 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

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CRISPY SKIN CHICKEN CACCIATORE - A PINCH OF SAFFRON
2020-12-31 Chicken Cacciatore; 4 - 6 chicken thighs with bone and skin on, ± 1 kg; 1 red bell pepper, roughly chopped; 1 yellow bell pepper, roughly chopped; 1 onion, chopped; Pepper and salt to taste; 300 g chestnut mushrooms, halved; 2 cans whole tomatoes; 1 tbsp tomato paste; 3 sprigs fresh thyme, left whole; 1/2 tsp red chili flakes (or to taste) 2-3 ...
From apinchofsaffron.nl


CHICKEN CACCIATORE WITH PARMESAN POLENTA - CHEZ CARR …
2021-06-10 1 (28-oz.) can diced or crushed tomatoes with juice. 1 T. tomato paste. ½ c. chicken broth. 3 T. drained capers. grated Parmesan for table, opt. Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side.
From chezcarrcuisine.com


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