Chicken cacciatore
This chicken cacciatore recipe cooks up a big pot of stew – it's a Mediterranean midweek marvel!
From Saturday Kitchen
Ingredients
For the chicken
- 8 tbsp olive oil
- 1 onion, thinly sliced
- 2 celery stalks, roughly chopped
- 2 medium carrots, roughly chopped
- 6 chicken breasts, or chicken thighs, bones removed
- 175ml/6fl oz white wine
- 3 tbsp tomato purée
- 500ml/17fl oz chicken stock
- 2 bay leaf
- 2–3 sage leaves
- 1 rosemary sprig
- salt and freshly ground black pepper
For the polenta
Method
Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they 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, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 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.
Recipe tips
Chicken cacciatore refers to a stew often made by hunters, who would stew whatever they had caught that day. As such, you can easily switch the chicken for other poultry or even rabbit.
