This aromatic chicken dish, braised in white wine, tomatoes and a little rosemary, is easy to prepare and is perfect when nestled on a bed of creamy polenta.
Author: Anne Papina
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
3 tbsp. olive oil
2 medium onions, chopped
2-3 cloves garlic, minced
3 lbs chicken pieces
¾ cup white wine (I use Rossi Chablis)
¾ cup chicken broth
1 28-oz. can peeled whole San Marzano tomatoes, chopped, with juice reserved
Salt and pepper the chicken. Pushing the onions to the sides, add the chicken and brown for about 4 minutes on each side.
To the chicken, add the wine, broth, and tomatoes with the reserved juice along with the bay leaf, rosemary, and parsley (reserving 1 tbsp. or so for garnish), stir.
Reduce heat to low, cover, and simmer for 45 minutes.
Remove cover, stir in olives, and simmer uncovered for a few additional minutes, until the olives are heated through.
Garnish with reserved parsley, and serve over easy creamy polenta.
Recipe by Webicurean at http://blog.webicurean.com/2012/11/04/chicken-cacciatore-with-easy-creamy-polenta-sundaysupper/