Martha Stewart Chicken Cacciatore With Crisp Polent

Name: Martha Stewart Chicken Cacciatore With Crisp Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 8 skinless chicken thighs (about 3 pounds total); Coarse salt and ground pepper; 10 ounces white mushrooms, trimmed and quartered; 1/4 cup all-purpose flour; 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon; 1 cup dry white wine, such as Sauvignon Blanc; 2 medium onions, each cut into 8 wedges; 4 garlic cloves, sliced; 1/3 cup pitted green olives, halved; 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds

Servings: persons

3 tablespoons olive oil
8 skinless chicken thighs (about 3 pounds total)
Coarse salt and ground pepper
10 ounces white mushrooms, trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, each cut into 8 wedges
4 garlic cloves, sliced
1/3 cup pitted green olives, halved
1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds

1
In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2
Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
3
While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 8 skinless chicken thighs (about 3 pounds total), Coarse salt and ground pepper, 10 ounces white mushrooms, trimmed and quartered, and more.

Yes, Martha Stewart Chicken Cacciatore With Crisp Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart Chicken Cacciatore With Crisp Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions