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Chicken Cacciatore with Herbed Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 cup cornmeal
  • 4 cups chicken broth
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the sliced onion, bell peppers, and minced garlic on top.
  • Pour the diced tomatoes and 1 cup chicken broth over the vegetables. Sprinkle in the oregano, basil, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • About 20 minutes before serving, bring the remaining 4 cups chicken broth to a boil in a saucepan. Slowly whisk in the cornmeal.
  • Reduce heat to low and cook the polenta for 15 minutes, stirring often until thick and creamy. Stir in the olive oil, parsley, rosemary, and Parmesan cheese.
  • Taste the cacciatore sauce and adjust salt if needed. Serve the chicken and sauce over scoops of the herbed polenta.

Notes

Stir the polenta well at the end to keep it smooth, and add a splash more broth if it thickens too much while sitting. Leftovers reheat nicely with a little extra broth stirred into both the chicken and polenta. If you prefer a thicker sauce, remove the lid for the last hour of cooking.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan