I never much cared for Chicken Cacciatore. It always seemed drowning in tomatoes with little flavor and I am not a fan of capers, which are often in the sauce. But one evening I took a waiter's advice and ordered it off a specials menu at Trattoria on Pearl in Boulder. Sadly, this restaurant is no longer there, but their version of this dish made me a convert and I set out to recreate it at home. The sauce starts as a chunky mirepoix, which makes all the difference, and it is served over a velvety polenta, which soaks up the sauce and makes for a hearty and comforting dish. I add my favorite olives in lieu of the capers for that slightly briny bite. So here is my recipe for Chicken Cacciatore inspired by chef Guillermo Casarrubias.

You will need:

4 boneless chicken thighs (you can use bone-in or breasts but cook time will be longer)

1/2 cup flour + ½ tsp. salt + ¼ tsp. pepper - mixed

3-4 Tbsp. Olive oil

½ medium onion, roughly chopped

2 large carrots sliced thinly on the bias (at an angle)

2 stalks celery, sliced thinly on the bias

1 bell pepper (I like yellow or orange for color), roughly chopped

2 cloves garlic, minced

½ cup dry white wine

1 - 28oz can diced tomatoes with juice

1 cup chicken stock/broth

1 tsp dried oregano

Salt and Pepper to taste

1/2 cup olives, pitted and halved (I like Castelvetranos or Frescatanos - do not use black)

Fresh basil, minced or chiffonade

Freshly grated parmesan

For the Polenta:

2 cups chicken broth

1 cup water

1 cup yellow cornmeal

2 tbsp. Salted butter

3/4 cup freshly grated parmesan

 

Dredge your chicken pieces in the flour mixture until well coated. Heat a deep saute pan or skillet on med-high with 2 tablespoons of olive oil. When the oil shimmers, add in your chicken and saute for about 5 minutes on each side until a bit browned. Remove from the pan and set aside.

Turn heat down to medium and add another tablespoon of olive oil to the pan if needed, then add onion, celery, carrot, and bell pepper. Saute the vegetables until softened, about 7-8 minutes, and season with salt and pepper. Add the garlic and saute until fragrant, 1-2 minutes. Pour in the wine and cook until the wine is mostly evaporated, scraping up any brown bits off the bottom of the pan. Pour in the can of tomatoes and the broth and add the oregano and a bit of salt and pepper. Bring to a simmer and nestle the chicken in the sauce. Cook for 15-20 minutes until chicken is fully cooked through and the carrots are soft.

While the chicken simmers, in a sauce pan bring the 2 cups broth and 1 cup water to a boil. Lower the heat and slowly whisk in the cornmeal to prevent any lumps. Stirring constantly, cook the cornmeal for about 10 minutes until thickened. If it gets too thick you can add a bit of water. After 10 minutes, remove from the heat and stir in the butter and the cheese. Give it a taste to see if it needs a bit of salt, but between the broth and the cheese it shouldn't need much.

To serve, divide the polenta between 4 plates, nestle a piece of chicken in the polenta and then spoon the sauce over the top. Garnish with fresh basil and freshly grated parmesan cheese. Buon appetito!