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Rich, rustic, and deeply comforting – this is a dish that speaks of Italian countryside kitchens. The slow-cooked chicken melts into a sauce of tomatoes, wine, and herbs, while the polenta provides a silky, indulgent base. Perfect for a winter’s evening with a glass of red.
For the Chicken Cacciatore
4 chicken thighs and 4 drumsticks, skin on
Sea salt and freshly ground black pepper
Extra virgin olive oil for cooking
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced
100g chestnut mushrooms, halved
150ml dry white wine
600g plum tomatoes, chopped
1 tbsp tomato purée
1 sprig rosemary
2 sprigs thyme
1 bay leaf
100ml chicken stock
For the Creamy Wet Polenta
200g polenta (quick-cook or traditional)
1 litre chicken stock
50g unsalted butter
50g Parmesan, finely grated
Sea salt and freshly ground black pepper
Season the chicken pieces generously with sea salt and black pepper.
Heat a large, heavy-based pan with a good splash of extra virgin olive oil. Brown the chicken on all sides until golden, then remove and set aside.
In the same pan, add the onion and garlic, cooking gently until softened. Add the peppers and mushrooms, cooking until they take on a little colour. Stir in the tomato purée and cook for a minute to deepen the flavour.
Pour in the white wine, scraping up any caramelised bits from the bottom. Reduce slightly, then add the chopped tomatoes, herbs, and chicken stock. Return the chicken to the pan, nestling it into the sauce. Cover and simmer gently for 45 minutes, until the chicken is tender and the sauce rich. Add olives towards the end if using.
Bring the stock to a boil in a separate pan. Whisk in the polenta in a steady stream, then reduce the heat and cook until thick and creamy (about 5 minutes for quick-cook, longer for traditional). Stir in the butter and Parmesan, seasoning with sea salt and black pepper and a slug of olive oil. The texture should be loose and almost pourable – add a splash more stock if needed.
Spoon the wet polenta into warm bowls, top with the chicken and its sauce. Finish with a drizzle of extra virgin olive oil and a scattering of fresh herbs if you like.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
