Name: Italian Chicken Cacciatore with Polenta
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: European
Ingredients: 0.5 tsp black pepper; 400 g canned crushed tomatoes; 750 ml chicken broth; 1 tsp dried basil; 1 tsp dried oregano; 30 ml olive oil; 200 g polenta; 1 tsp salt; 1 piece bell pepper; 1 medium carrot; 3 clove garlic; 200 g mushroom; 1 medium onion; 500 g chicken thigh

1

Season the chicken thighs with salt, pepper, oregano, and basil on both sides.

child_care Set aside one small chicken thigh before seasoning for the child.

2

Heat olive oil in a large skillet over medium-high heat for 1 minute.

3

Sear the chicken thighs for 4–5 minutes per side until golden brown, then transfer to a plate.

child_care Once cool, cut the child's chicken into small pieces.

4

Add diced onion, minced garlic, sliced mushrooms, diced bell pepper, and grated carrot to the same skillet. Sauté over medium heat for 5 minutes until softened.

child_care Remove a small spoonful of the vegetables for the child before adding the tomatoes.

5

Pour in the crushed tomatoes and 250 ml of chicken broth. Bring to a simmer, then return the chicken to the skillet. Cover and cook over low heat for 20 minutes until the chicken is tender and cooked through (internal temperature 75°C).

6

While the cacciatore simmers, bring the remaining 500 ml of chicken broth to a boil in a medium saucepan. Whisk in the instant polenta, reduce heat to low, and cook for 5 minutes, stirring occasionally, until thick and creamy.

child_care Scoop out a small bowl of plain polenta for the child before adding any pepper.

7

Taste the cacciatore and adjust seasoning with salt and pepper. Serve the chicken and sauce over a bed of polenta.

child_care Assemble the child's plate with plain polenta, plain chicken pieces, and a separate spoonful of sauce (avoid mushrooms if picky).

Italian Chicken Cacciatore with Polenta Chicken and Vegetable Stew with Polenta

Ingredients

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Recipe

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Italian Chicken Cacciatore with Polenta

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