In this episode, it’s the hottest trend in Italian cooking–Caccio e Pepe, a comfort food favorite made of pasta, cheese and pepper! You won’t believe what I’m serving it in–a giant hollowed out wheel of Parmesan cheese! Then it’s the ultimate one pot Italian wonder! Find out why Chicken Cacciatore has always been a family favorite.

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Chicken Cacciatore & Polenta for Dinner & Breakfast

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Servings

Ingredients

For the Chicken Cacciatore:

• 3-4 pounds skinless, boneless chicken thighs
• 1 cup flour for dredging
• 1/2 cup olive oil
• 1 cup Marsala wine
• 1/2 stick butter, cut into pieces
• 1 can tomato sauce (8 ounces, organic preferred)
• 2 cups white mushrooms, sliced
• 1 large sweet yellow onion, chopped fine
• 3 cloves of garlic, chopped fine
• 3 green onions, sliced thin (white and green parts)
• 2 teaspoons fresh parsley
• 1/2 teaspoon fresh oregano
• 1 tablespoon fresh basil,
• salt and fresh ground pepper to taste

For the Polenta:

• 1 1/4 cups Polenta
• 1 1/4 cups corn meal
• 6 1/2 cups water
• 2 1/2 teaspoons salt

• 2 teaspoons ½salt

Servings Ingredients For the Chicken Cacciatore: 3-4 pounds skinless, boneless chicken thighs 1 cup flour for dredging 1/2 cup olive oil 1 cup Marsala wine 1/2 stick butter, cut into pieces 1 can tomato sauce (8 ounces, organic preferred) 2 cups white mushrooms, sliced 1 large sweet yellow onion, chopped fine 3 cloves of garlic, chopped fine 3 green onions, sliced thin (white and green parts) 2 teaspoons fresh parsley 1/2 teaspoon fresh oregano 1 tablespoon fresh basil, salt and fresh ground pepper to taste For the Polenta: 1 1/4 cups Polenta 1 1/4 cups corn meal 6 1/2 cups water 2 1/2 teaspoons salt 2 teaspoons ½salt

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Instructions

For the Chicken Cacciatore:

1. Wash chicken and pat dry. Dredge chicken in flour to coat. Set aside. In a deep skillet or Dutch oven, heat oil, and fry chicken on both sides until golden brown. Discard most of oil, leaving brown bits in bottom of pan if possible. Add Marsala and butter, and simmer on low heat until wine begins to evaporate, about 2-3 minutes. Add tomato sauce, mushrooms, onion, garlic, green onions, parsley, oregano and basil. Cover and gently simmer for 15-20 minutes until tender. Add salt and pepper to taste. Serve over pasta or polenta.

For the Polenta:

1. In a Dutch oven or heavy cast iron pot, bring the salt and water to a full boil. In a bowl, combine polenta and cornmeal, mixing to combine. Pour one half of the cornmeal mixture into the boiling water, stirring constantly with a wooden spoon or whisk. (The polenta will immediately begin to bubble.) Turn heat to low, place cover over the pot and let cook for 2-3 minutes or until the water has been absorbed into the cornmeal. Uncover, and gradually add more or the corn meal mixture, stirring constantly so as not to form lumps. Continue to add small amounts of the cornmeal mixture until consistency has reached that of a thick cream of wheat. Cover again and simmer for 45 minutes, stirring a few times every 10 minutes. Polenta is done when you can smell the aroma of the cornmeal and it detaches from the sides of the pot. Pour the polenta into a large platter and serve hot with your favorite ingredients like chicken cacciatore, fish, sausage, stew or marinara. Serves 4-6.

Recipe Notes

TIP: To make the polenta pot easier to clean, fill it with hot water and let it sit overnight. The polenta will come off in sheets.

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