Mid-week dinner is sorted with this nutritious and flavoursome chicken cacciatore recipe. Served with soft polenta, it will be a family favourite.
Chicken Cacciatore with Soft Polenta
8 chicken lovely legs
Salt & pepper
2tbsp olive oil
120g pancetta, chopped
1 onion, chopped
2 cloves garlic, chopped
2 carrots, diced
¾ cup chopped celery
2 x 400g cans chopped tomatoes
2 tsps brown sugar
1tbsp dried oregano
½ cup pitted black olives
½ cup chopped continental parsley
2 cups milk
2 cups water
1 tsp salt
1 cup polenta
60g butter, chopped
Season the chicken with salt and pepper. Heat a large pan over a medium to high heat, Induction level 7. Add the oil then the chicken & cook until golden brown on all sides.
Remove from the pan and set aside. Add the pancetta, onion & garlic to the pan and fry for 3 to 4 minutes until lightly golden. Add the carrots & celery and mix well.
Stir in the canned tomatoes, sugar & oregano then return the chicken to the pan. Mix to coat the chicken with the sauce.
Place the lid on the pan then reduce heat to a steady simmer and cook for 45 to 50 minutes or until chicken is tender. Stir through the olives and parsley.
Serve with Soft Polenta.
Place the milk, water & salt in a large saucepan and bring to the boil over a medium to high heat, induction level 7.
Pour the polenta into the saucepan in a steady stream, whisking constantly.
Reduce the heat to low and continue cooking, whisking constantly until the polenta comes to a gentle boil and has thickened.
Stir in the butter & cheese.