Best 4 Chicken Cacciatore And Polenta Recipes
Indulge in a culinary journey to Italy with the captivating flavors of Chicken Cacciatore and Polenta. Originating from the Northern Italian region of Tuscany, Chicken Cacciatore is a hearty and rustic dish that combines succulent chicken pieces, sautéed with aromatic vegetables, and simmered in a rich tomato sauce infused with herbs and spices. Polenta, a creamy and versatile dish made from cornmeal, serves as the perfect accompaniment, offering a delectable contrast to the savory chicken cacciatore.
**Recipes Included:**
1. **Classic Chicken Cacciatore:** Experience the authentic flavors of this beloved dish with a step-by-step guide that takes you through the process of preparing tender chicken, sautéing aromatics, and simmering in a flavorful tomato sauce.
2. **One-Pot Chicken Cacciatore:** Discover a hassle-free method of preparing chicken cacciatore in a single pot, making cleanup a breeze. This recipe streamlines the cooking process while delivering the same delicious results.
3. **Slow Cooker Chicken Cacciatore:** Let your slow cooker do the work with this convenient recipe. Simply combine the ingredients in your slow cooker and let it simmer for hours, resulting in a fall-apart tender chicken and a rich, flavorful sauce.
4. **Polenta:** Master the art of creating creamy polenta with this detailed recipe. Learn the techniques for achieving the perfect consistency and texture, whether you prefer a soft and creamy polenta or a firmer, sliceable version.
5. **Crispy Polenta Fries:** Elevate your polenta experience with these crispy polenta fries, a delightful appetizer or side dish. This recipe guides you through the process of creating polenta fries that are golden brown and irresistibly crispy.
6. **Polenta Bake:** Transform polenta into a hearty and comforting bake. This recipe combines polenta with cheese, vegetables, and your choice of protein for a satisfying and versatile dish that can be customized to your liking.
7. **Polenta Pizza Crust:** Unleash your creativity with this unique polenta pizza crust. Learn how to create a crispy and flavorful crust using polenta, making it a delicious alternative to traditional wheat flour pizza dough.
CHICKEN CACCIATORE WITH POLENTA
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
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 WITH CREAMY POLENTA
Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated. Even the creamy polenta is easy-promise.
Provided by Tablespoon Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 780, Carbohydrate 62 g, Cholesterol 170 mg, Fat 6, Fiber 5 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2350 mg, Sugar 15 g, TransFat 1 g
CHICKEN CACCIATORE WITH POLENTA
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4
Number Of Ingredients 17
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 AND POLENTA
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
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
Tips:
- Choose the right chicken: For best results, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add flavor to the dish.
- Brown the chicken well: Browning the chicken before adding it to the sauce will help to develop flavor and prevent it from becoming dry.
- Use a good quality tomato sauce: The tomato sauce is the base of the dish, so it's important to use a good quality sauce. You can use a jarred sauce or make your own.
- Add vegetables: Vegetables such as bell peppers, onions, and mushrooms are great additions to chicken cacciatore. They add flavor and texture to the dish.
- Simmer the dish for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
- Serve over polenta or pasta: Polenta is a traditional accompaniment to chicken cacciatore, but you can also serve it over pasta or rice.
Conclusion:
Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time and reheat. The combination of tender chicken, flavorful sauce, and creamy polenta is sure to please everyone at the table.
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