Chicken Cacciatore with Parmigiano Polenta Recipe

Chicken cacciatore is one of those dishes that feels like a warm hug in food form. Rustic and deeply comforting, it’s the kind of meal that slowly comes together, filling the house with delicious aromas as it cooks.

By the time it’s ready, the chicken is so tender it practically falls off the bone, having soaked up all those tomatoey, herby flavors, with a subtle depth from the wine simmered into the sauce. The olives bring that salty, savory hit that cuts through the richness of the sauce and makes the whole dish sing. I love serving it with soft, creamy Parmigiano polenta, which acts like a sponge for the sauce.

This is proper cold-weather cooking. The kind of dish you make when it’s miserable outside and you want something hearty that pairs nicely with a glass of wine.

Chicken Cacciatore with Parmigiano Polenta

(Serves 4)

Ingredients

Chicken Cacciatore

• Olive oil

• 1.5–2 kg chicken thighs and drumsticks (bone-in, skin-on)

• Salt and freshly cracked black pepper

• 1 medium onion, finely chopped

• 2 carrots, finely chopped

• 3 celery ribs, finely chopped

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 can whole peeled tomatoes, crushed by hand

• ½ cup passata (optional, for a slightly richer sauce)

• A few sprigs fresh thyme

• 1 cup black olives (pitted, left whole or roughly chopped)

Parmigiano Polenta

• 1 cup polenta (fine or medium grind)

• 4 cups water

• Salt

• Butter

• Freshly grated Parmigiano Reggiano

Method

1. Preheat the oven to 325°F / 165°C.
   Make sure you’re using a heavy, ovenproof pot with a lid.

2. Season the chicken generously with salt and pepper.

3. Heat a good glug of olive oil in the pot over medium-high heat.
   Brown the chicken in batches until golden on all sides. Remove and set aside.

4. Lower the heat slightly and add the onion to the same pot. Cook until soft and translucent.

5. Add the carrot and cook for a few minutes, then add the celery. Cook until everything is softened and fragrant.

6. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

7. Add the chicken back to the pot and pour in the white wine.
   Let it bubble and reduce slightly, scraping up any bits from the bottom.

8. Add the crushed tomatoes and passata (if using). Stir to combine.

9. Add the thyme and black olives. Bring to a gentle simmer.

10. Cover with a lid and transfer to the oven.
    Cook for 1½–2 hours, until the chicken is very tender and nearly falling off the bone.

Parmigiano Polenta

1. While the chicken cooks, bring the water to a boil in a saucepan. Add a generous pinch of salt.

2. Slowly whisk in the polenta. Lower the heat and cook, stirring often, until thick and creamy.

3. Finish with butter and plenty of freshly grated Parmigiano. Taste and adjust seasoning.

To Serve

Spoon the soft polenta into bowls and top with the chicken cacciatore, making sure to get plenty of sauce and olives.

Notes

• The passata is optional, but it helps give the sauce a little extra body.

• This tastes even better the next day.