NONNA’S (GRANDMOTHER’S) CHICKEN AND POLENTA (aka CHICKEN CACCIATORE) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 chicken thighs
6 chicken legs
¼ cup olive oil
2 cups sliced onions
2 Tablespoons chopped garlic
1 Tablespoon crushed red pepper
1 ½ cups sliced mushrooms
1 Tablespoon dried thyme
2 Tablespoons dried basil
Salt to taste
Freshly ground black pepper to taste
2 cans (28 oz.) crush tomatoes
1 ½ cups chicken broth
1 bay leaf
2 Tablespoons sugar
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Directions: |
Directions:Brown chicken under broiler in oven on a broiler pan on a rack set inside a rimmed cookie sheet to drain fat.
In a large Dutch oven, over medium-high heat, add oil. When the oil is hot add onions, garlic, and crushed red pepper. Sauté for several minutes until onions are soft. Add mushrooms, thyme and basil. Season with salt and black pepper and sauté for several minutes. Stir in tomatoes and chicken broth. Bring mixture to a boil. Stir in bay leaf and sugar. Add the chicken to the mixture. Reduce heat to medium-low and cover.
Simmer for 1 hour or until chicken is tender. |
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Personal
Notes: |
Personal
Notes: This is a favorite in my house, and it has been for generations. My great grandmother, Nonna made this, as did Mom, and now it’s a regular for me. When Pappa Joe was alive, we used to serve this every Christmas Eve.
This is my version of our traditional recipe. I’ve changed the recipe a bit to lower the fat content (i.e., browning the chicken in the broiler) and making it easier by replacing fresh tomatoes with cans of crushed tomatoes. The difference is not noticeable.
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