Chicken Cacciatore with Polenta
Browned chicken thighs braise in a rich tomato sauce with sweet red peppers, mushrooms, garlic and oregano. Soft, buttery polenta catches every spoonful of the savory sauce.
- bell peppers
- braised
- braising
- chicken cacciatore
- comfort food
- italian cuisine
- meat
- mushrooms
- polenta
- serves four
- tomato braise
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Boneless skinless chicken thighs · 2 Pound
PERDUE® Fresh Boneless Skinless Chicken Thighs
100%
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Canned crushed tomatoes · 28 Ounce
DeLallo® San Marzano Style Crushed Italian Tomatoes
Sale
100%
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Red bell peppers · 2 Each
Fresh Red Hothouse Bell Pepper
100%
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Baby bella mushrooms · 8 Ounce
Kroger® Whole Baby Bella Mushrooms
100%
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Yellow onion · 1 Each
Fresh Cut In Store Diced Yellow Onions
66%
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Whole milk · 1 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
50%
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Garlic · 4 Each
Garlic
40%
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Yellow cornmeal, medium-grind · 1 Cup
Kroger® Yellow Corn Meal
21%
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Dried oregano · 2 Teaspoon
McCormick Gourmet Organic Oregano Leaves
14%
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Olive oil · 3 Tablespoon
Filippo Berio Olive Oil
Sale
9%
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Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
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Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
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Fine salt · 2 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
2%
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Water · 4 Cup
Tap water
0%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Boneless skinless chicken thighs-2 pounds
- Canned crushed tomatoes-28 ounces
- Garlic cloves-4 each
- Baby bella mushrooms-8 ounces
- Red bell peppers-2 each
- Yellow onion-1 each
- Water-4 cups
- Yellow cornmeal, medium-grind-1 cup
- Whole milk-1 cup
- Olive oil-3 tablespoons
- Unsalted butter-2 tablespoons
- Dried oregano-2 teaspoons
- Fine salt-2 teaspoons
- Ground black pepper-1/2 teaspoon
Wash your hands and clean the work surface. Rinse the peppers, mushrooms and onion under running water, trim away damaged areas and dry. Slice the peppers and mushrooms, dice the peeled onion and mince the peeled garlic. Keep the vegetables separate from the raw chicken.
Keep prepared vegetables and utensils separate from raw chicken to prevent cross-contamination.
Pat the chicken dry with paper towels; do not rinse it. Season both sides with the allocated 3/4 teaspoon salt. Wash your hands after handling the chicken. Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Brown the chicken in two batches, about 3 minutes per side, transferring it to a plate as it browns. It will finish cooking in the sauce.
Do not rinse raw chicken; wash hands and clean surfaces after handling it.
Add the remaining 1 tablespoon olive oil and the mushrooms to the pot. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until their moisture evaporates and they begin to brown. Add the onion and peppers, reduce the heat to medium and cook for 5–6 minutes, stirring, until the onion softens. Add the garlic and oregano and stir for 30 seconds.
Add the crushed tomatoes, the allocated 3/4 teaspoon salt and the black pepper. Scrape the bottom of the pot to release the browned bits. Return the chicken and its accumulated juices to the pot, nestling the pieces into the sauce. Bring to a gentle simmer, cover and reduce the heat to low. Braise for 35–40 minutes, stirring gently once halfway through, until the chicken is tender and reaches at least 165°F in its thickest part. Keep the sauce at a quiet simmer rather than a vigorous boil.
Cook the chicken to at least 165°F at its thickest part, checking with a clean food thermometer.
As soon as the chicken begins braising, combine the 4 cups water, milk and remaining 1/2 teaspoon salt in the saucepan. Bring just to a simmer over medium heat, watching so the milk does not boil over. Slowly pour in the cornmeal while whisking constantly.
Watch the hot milk mixture to prevent boil-over, and add cornmeal slowly while whisking to reduce splashing.
Reduce the polenta heat to low and cook for 30–35 minutes, stirring thoroughly every few minutes and scraping the bottom and corners of the saucepan. Keep the lid partially covering the pan between stirrings to limit splattering and evaporation. The polenta is ready when the grains are tender and the mixture is creamy and falls slowly from a spoon. Stir in the butter.
Hot polenta can splatter; keep the lid partially covering the saucepan and stir carefully.
Check the chicken with a clean food thermometer. If the sauce looks thin, uncover and simmer for the final 5–10 minutes of cooking, until it lightly coats a spoon. If the chicken finishes before the polenta, keep it covered at a very gentle simmer. Continue cooking the polenta until tender, then serve promptly so it stays soft.
Keep the thermometer probe clean; wash it before and after checking the chicken.
Divide the polenta among four bowls. Spoon one-quarter of the chicken and vegetable sauce over each portion and serve hot.
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