For the chicken
- 8 tbsp olive oil
- 1 onion, thinly sliced
- 2 celery stalks, roughly chopped
- 2 medium carrots, roughly chopped
- 6 chicken breasts, or chicken thighs, bones removed
- 175ml/6fl oz white wine
- 3 tbsp tomato purée
- 500ml/17 fl oz chicken stock
- 2 bay leaves
- 2–3 sage leaves
- 1 rosemary sprig
For the polenta
Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until the have browned a little.
Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, reduce the heat and simmer for 30 minutes, or until the chicken is cooked through.
Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined.
To serve, spoon the polenta onto serving plates and top with the chicken.
Chicken cacciatore refers to a stew often made by hunters, who would stew whatever they had caught that day. As such, you can easily switch the chicken for other poultry or even rabbit.