Northern Italy is known for its creamy, rich polenta, which is the ideal companion for hearty stews and braises. Cacciatore, or “hunter’s” stew, typically consists of braised meat, onions, tomatoes, and aromatics cooked until tender and saucy, making it the ideal pairing for polenta. Like our chicken cacciatore recipe with pasta, this recipe relies on mushrooms and onions to develop a deep and flavorful sauce.
Chicken Cacciatore with Parmesan Polenta
- 4 large boneless, skinless chicken thighs, seasoned with salt and pepper
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 6 oz cremini mushrooms, thinly sliced
- 2 tbsp olive oil, divided
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 cup coarsely ground polenta
- 5 ½ cups water
- 2 oz Parmesan cheese
1) In a Suvie pan, stir together onion, garlic, and 1 tbsp olive oil. Insert pan into your Suvie and broil for 10 minutes, stirring halfway through. Do not fill reservoir before broiling.
2) Remove pan from Suvie and stir in cremini mushrooms, diced tomatoes, 1 tsp salt, and ½ tsp ground black pepper. Nestle chicken thighs into the pan and return to your Suvie.
3) In a second Suvie pan, combine polenta, water, 1 tsp salt, and remaining 1 tbsp olive oil. Insert pan into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 2 hours
Starch: 0 minutes
4) Remove pans from Suvie. Stir polenta, thin with hot water as desired, and season to taste with salt and pepper. Divide polenta between bowls. Top each serving with chicken thighs and vegetables. Garnish with Parmesan cheese.
Nutritional Information per serving (4 servings per recipe): Calories 480, Total Fat 20g, Total Carbohydrates 35g, Total Sodium 710mg, Total Protein 43g.