Chicken Cacciatore with Creamy Polenta

Serves 4-6

Time 1 hour

Ingredients

1kg chicken thighs (8 thighs), trimmed of fat

2 tbsp wholemeal flour

4 tbsp extra virgin olive oil

1 red onion, halved and then finely sliced

4 cloves garlic, peeled and finely chopped

1 red capsicum, deseeded quartered & finely sliced

2 cups button mushrooms, sliced

1 cup red wine

1 tbsp rosemary, chopped

½ tbsp dried parsley

½ tsp dried sage

1 can thick and rich diced tomatoes

1 cup chicken stock

1 tbsp honey

Handful fresh parsley

For the Polenta

1L water

1 tsp salt 

1 cup instant polenta

½ cup grated Parmesan

1 tbsp extra virgin olive oil

Method

Place the chicken thighs in a bowl and sprinkle with the flour. Toss to coat. 

Heat a pot and drizzle with half of the oil. Add the floured chicken and brown on both sides. Remove from the pan and set aside. 

Add the remaining oil to the pot and sauté the onion for a few minutes until translucent but not browned. Add the garlic, capsicum and mushrooms to the pan and sauté for another few minutes. 

Add the red wine and deglaze the pan, scraping the bottom of the pan to mix all the juices. Cook for a couple of minutes until the wine has evaporated down.

Add the tomatoes, herbs, stock and honey. Stir to combine. Return the chicken to the pan and bring to a simmer. Cook with the lid on for 30 minutes or until the chicken is cooked through.

Meanwhile, bring the water to the boil in a saucepan and add the salt. Pour the polenta into the boiling water stirring continuously to ensure no lumps form.

Simmer for a few minutes until thick and creamy. Stir through the Parmesan and extra virgin olive oil. Season to taste. 

Serve the polenta on a plate and spoon over the chicken cacciatore. Serve with a lovely green salad and top with fresh parsley.