This recipe is basically from Giada De Laurentiis, but finishes in oven
like a Martha Stewart recipe. Finishing in the oven makes it an easy
dish to prepare on busy nights and really adds to the richness in
flavor.
I ended up making it like this because I needed to be able to leave the pot cooking while I ran to pick up my daughter from practice. (Although, I also had a husband who was home to remove from the oven in case I didn't make it back in time.) I found though, that the extra time in the oven brought out a richness in flavors that wasn't there in the stove top version.
Chicken Cacciatore and Creamy Polenta
5-6 chicken thighs, I prefer using bonless
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup gluten free all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1/4 cup dry white wine
2 ( 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
Directions:
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour, gluten free if desired, 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.
Preheat oven to 375 degrees. You can lower this if you need to leave the dish going longer. (Like running to pick a child up from practice.)
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 1 minutes. Add the tomatoes with their juice, broth, capers and oregano.
Return the chicken pieces to the dutch oven and turn them to coat in the sauce. Bring the sauce to a simmer. Then place in oven and cook for 30 to 45 minutes.
Serve with polenta or pasta. I pretty much have converted my family to the Polenta.
Creamy Polenta
2 tbsp olive oil (optional)
1 cup polenta
2 cups chicken broth or stock
1 cup milk
1/4 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese, grated
Directions:
If using garlic, heat olive oil in sauce pan, over medium heat. Add garlic and sauté for 1 or 2 minutes. Add chicken broth and milk and raise temperature to high. Once at a boil add polenta. Continually whisk until bubbly and then reduce heat to medium low. Cook until creamy, about 15 minutes. Remove from heat and add Parmesan cheese.
Sharing Here:
Tasty Tuesday @ Mandy's Recipe Box /
I ended up making it like this because I needed to be able to leave the pot cooking while I ran to pick up my daughter from practice. (Although, I also had a husband who was home to remove from the oven in case I didn't make it back in time.) I found though, that the extra time in the oven brought out a richness in flavors that wasn't there in the stove top version.
Chicken Cacciatore and Creamy Polenta
5-6 chicken thighs, I prefer using bonless
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup gluten free all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1/4 cup dry white wine
2 ( 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
Directions:
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour, gluten free if desired, 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.
Preheat oven to 375 degrees. You can lower this if you need to leave the dish going longer. (Like running to pick a child up from practice.)
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 1 minutes. Add the tomatoes with their juice, broth, capers and oregano.
Return the chicken pieces to the dutch oven and turn them to coat in the sauce. Bring the sauce to a simmer. Then place in oven and cook for 30 to 45 minutes.
Serve with polenta or pasta. I pretty much have converted my family to the Polenta.
Creamy Polenta
2 tbsp olive oil (optional)
1 cup polenta
2 cups chicken broth or stock
1 cup milk
1/4 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese, grated
Directions:
If using garlic, heat olive oil in sauce pan, over medium heat. Add garlic and sauté for 1 or 2 minutes. Add chicken broth and milk and raise temperature to high. Once at a boil add polenta. Continually whisk until bubbly and then reduce heat to medium low. Cook until creamy, about 15 minutes. Remove from heat and add Parmesan cheese.
Sharing Here:
Tasty Tuesday @ Mandy's Recipe Box /
Thank you for this recipe. I found it on Pinterest and I'm making it for the second time now. This is my favorite Chicken Cacciatore recipe!! Thank you for sharing.
ReplyDeleteFor anyone who hasn't tried this yet, I recommend doubling it because it goes FAST! And, it freezes well for a quick mid-week dinner. Just reheat it.