Chicken Cacciatore Over Polenta

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  • 2 or 3 tablespoons extra-virgin olive oil to coat pan when searing chicken
  • 7 garlic cloves, whole
  • 5 chicken drumsticks
  • 4 chicken thighs
  • 2 onions, sliced
  • 1 orange pepper, julienned
  • 1 yellow pepper, julienned
  • 1 red pepper, julienned
  • 1 cup of white wine
  • 1 28-ounce can peeled tomato
  • 1 14-ounce can crushed tomato
  • 10 basil leaves
  • 5 sticks of fresh thyme
  • Chunk of pecorino Romano cheese
  • 1 cup of Kalamata olives
  • 1 8-ounce container of baby bella mushrooms
  • Salt and pepper, to taste
  • Instant polenta, prepare per directions


  1. In a large skillet or sauce pan over medium heat, heat oil and garlic until fragrant.
  2. Once the oil is hot, add the drumsticks and thighs then brown on each side, about 4 minutes per side.
  3. Remove chicken from pan and place on a plate but leave the juices in the pan.
  4. Add onions and peppers to the hot pan and allow them to cook down for approximately 10 minutes. 
  5. Add the wine and reduce the liquid.
  6. Add the chicken back into the pan as well as the tomatoes, herbs, cheese, olives and mushrooms. Cover and let cook together for 1 hour on low/simmer.
  7. Make your instant polenta according to directions. It’s just as yummy, we promise.
  8. To serve, put polenta on the bottom and top with the chicken cacciatore!