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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.
Golden batter, chunky chips, and all the right accompaniments, with something crisp on the side.
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A corner of Belgravia worth settling into.
The Alfred Tennyson, in the sunshine.
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An Endless Lunch, in the Leicestershire countryside.
Cubitt House joins Nevill Holt Festival for two Saturdays of proper feasting, generous glasses and a table worth staying at.
6th & 13th June
Save your seat now via the link in bio.
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A long weekend calls for simple pleasures.
A bit of sun and a seat to match.
The art of a good Bank Holiday, the Cubitt House way.
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We’re excited to be back on court at the @alfreddunhillpadelclassic.
A Mediterranean-inspired menu cooked over fire, from Grilled Prawns to Angus Prime Rib and seasonal plates, served by @Ben.Tish and the Cubitt House team.
All set against a day of great sport, in support of Laureus Sport for Good at The Hurlingham Club.
