Name: Pollo alla Cacciatora with Polenta
Prep time: 23 min
Cook time: 50 min
Total time: 73 min
Yield: 4 servings
Cuisine: European
Ingredients: 20 g butter; 30 g parmesan cheese; 0.5 tsp black pepper; 400 g canned crushed tomatoes; 250 ml chicken broth; 30 ml olive oil; 150 g polenta; 1 tsp salt; 1 tsp fresh rosemary; 3 clove garlic; 200 g mushroom; 1 medium onion; 600 g chicken thigh

1

Bring a large pot of salted water to a boil over high heat.

2

Season the chicken thighs with salt and pepper. Heat 15 ml olive oil in a large skillet over medium-high heat for 1 minute.

child_care Set aside one unseasoned chicken thigh for the child.

3

Sear the chicken thighs skin-side down for 5 minutes until golden, then flip and cook for 3 minutes. Transfer to a plate.

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

4

Reduce heat to medium, add the remaining oil, diced onion, and sliced mushrooms. Sauté for 5 minutes until softened and golden.

child_care Set aside a small portion of plain mushrooms for the child before adding garlic.

5

Add minced garlic and rosemary, cook for 1 minute until fragrant. Pour in crushed tomatoes and chicken broth, stir to combine.

6

Return the chicken to the skillet, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes until the chicken is tender and cooked through (internal temperature 75°C).

7

While the chicken simmers, gradually whisk the polenta into the boiling water. Reduce heat to low and cook, stirring frequently, for 5 minutes until thickened. Stir in butter and parmesan.

child_care Reserve a small portion of plain polenta for the child.

8

Serve the chicken and sauce over the polenta.

Pollo alla Cacciatora with Polenta Hunter-Style Chicken with Polenta

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Pollo alla Cacciatora with Polenta

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