MKR episode 15 recipe: Chicken Cacciatore with Blue Cheese Polenta

Prep time: 30 minutes

Cook time: 1 hour and 25 minutes

Serves 4.

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Ingredients

Sliced black olives and chopped flat leaf parsley, to garnish

Chicken Cacciatore

2 tbs olive oil

4 chicken marylands, skin removed and reserved

1 brown onion, finely chopped

6 garlic cloves, crushed

1 yellow capsicum, diced

1 red capsicum, diced

1 large carrot, diced

400g button mushrooms, sliced

2 tbs tomato paste

250ml red wine

2 x 400g cans crushed tomatoes

2 tbs thyme leaves

3 tbs each finely chopped flat leaf

parsley and basil

1 tsp dried oregano

½ tsp chilli flakes

Blue cheese polenta

400ml milk

400ml chicken stock

300g polenta

180g parmesan, finely grated

200g blue cheese, chopped

60g butter, chopped

2 tbs thyme leaves

Method

1. Preheat oven to 180C.

2. To make chicken cacciatore, heat oil in a large saucepan over medium-high heat. Cook chicken in batches, turning, until browned all over. Transfer to a deep oven dish, just big enough to fit chicken in a single layer.

3. Add vegetables to same saucepan. Cook, stirring occasionally, for 15 minutes or until softened. Stir in tomato paste. Stir in wine. Simmer until reduced by half. Add remaining ingredients. Season generously. Bring to a boil. Pour over chicken. Cover with foil and transfer to the oven. Bake for about 40 minutes or until chicken is almost cooked through. Uncover and cook for about a further 20 minutes or until sauce is reduced, thickened and flavoursome.

4. Place reserved chicken skin on an oven tray. Top with a second oven tray. Roast for about 25 minutes or until golden and crisp. Drain on paper towel. Season.

5. Meanwhile, to make polenta, place milk and stock in a medium saucepan over medium heat and stir until simmering. Season.

6. Gradually whisk in polenta, then cook, stirring, for 5-8 minutes or until polenta is very soft. Stir in remaining ingredients. Season.

7. Serve chicken and sauce with polenta and crispy chicken skin. Garnish with olives and parsley.