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Categories:
olive oil brown onions garlic bacon button mushrooms fresh rosemary chicken thighs chicken stock tomato sauce sugar black olives parsley polenta chicken stock milk polenta salt butter Parmesan cheese
Viewed: 33 - Published at: 7 years agoIngredients
- 1 tbsp olive oil
- 2 None brown onions, peeled and chopped coarsely
- 2 cloves garlic, peeled and crushed
- 4 strips bacon, chopped
- 1/4 lb small button mushrooms
- 2 tsp chopped fresh rosemary
- 12 None boneless chicken thighs
- 1 cup chicken stock
- 28 oz tomato sauce
- 1 tsp sugar
- 2 oz pitted black olives
- 1 tbsp chopped fresh flat-leaf parsley
- None None Polenta
- 2 cups chicken stock
- 2 cups milk
- 7 oz polenta
- 1/2 tsp salt
- 3 tbsp butter
- 1 oz Parmesan cheese, grated
Method
- For the cacciatore, heat the oil in a large saucepan and cook the onion, garlic, bacon, mushrooms and rosemary, stirring, until the onion softens. Remove from pan. Cook the chicken in the same pan, in batches, until browned on both sides. Return all chicken to the pan along with the stock, sauce, sugar and mushroom mixture. Bring to a boil, then reduce heat and simmer, covered, 30 mins. Remove from heat and stir in the olives and parsley.
- Meanwhile, for the polenta, combine stock and milk in a large saucepan and bring to a boil. Gradually add the polenta and salt in a steady stream, stirring constantly with a wooden spoon. Reduce heat to low and cook, stirring frequently, about 20 mins or until the polenta is thick and creamy. Remove from the heat and stir in the butter and cheese. Top with the cacciatore to serve.
