Chicken Cacciatore
This recipe brings together tender chicken pieces simmered in a flavorful white wine and tomato sauce, served over creamy Parmesan polenta. The dish is a comforting and satisfying meal that is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 8 tbsp olive oil
- 1 onion
- 2 celery
- 2 medium carrots
- 6 chickenchicken
- 175ml/6fl oz white wine
- 3 tbsp tomato purée
- 500ml/17 fl oz chicken
- 2 bay leaves
- 2-3 sage
- 1 rosemary
- 250g/9oz easy-cook polenta
- knob of butter
- 25g/1oz parmesan
Instructions
- Heat the oil in a frying pan and fry the onion, celery and carrots for 4â5 minutes, or until softened. Add the chicken pieces and continue to cook for 2â3 minutes or until the have browned a little.
- Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.
- Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined.
- To serve, spoon the polenta onto serving plates and top with the chicken.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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