CHICKEN CACCIATORE WITH CREAMY WET POLENTA

Ingredients

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

Directions

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.