Chicken cacciatore
Method
-
Heat the oil in a frying pan and fry the onion, celery and carrots for 4-5 minutes, or until softened. Add the chicken pieces and continue to cook for 2-3 minutes or until the have browned a little.
-
Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock.
-
Add the herbs, reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.
-
Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined.
-
To serve, spoon the polenta onto serving plates and top with the chicken.
Ingredients
For the chicken
- 8 tbsp olive oil
- 1 onion, sliced
- 2 celery stalks, roughly chopped
- 2 medium carrots, roughly chopped
- 6 chicken breasts, or chicken thighs, bones removed
- 175ml/6fl oz white wine
- 3 tbsp tomato purée
- 500ml/17 fl oz chicken stock
- 2 bay leaves
- 2-3 sage leaves
- 1 rosemary sprig
For the polenta
- 250g/9oz easy-cook polenta
- knob of butter
- 25g/1oz parmesan
Shopping List
Chicken cacciatore
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks
Dairy, eggs and chilled
Meat, fish and poultry
Other