- 2 chicken thigh fillets
- 1 polenta sachet
- 1 parmesan block *
- 1 tomato polpa can
- 1 capsicum
- 1 celery stalk *
- 1 lemon
- 1 brown onion
- 1 garlic clove
- 1 parsley bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, salt, pepper, butter
Allergens: Onion, garlic, dairy
Chef's note: In Italian, cacciatore means hunter. Polenta is a dish from Northern Italy made of ground corn. To give your polenta more flavour, you can substitute the water for milk or stock.
* If cooking for 2, use half the celery and parmesan provided.
Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.
1. Prepare the ingredients
Wash the vegetables. Finely chop the onion and celery. Cut the chicken into large cubes. Roughly chop the capsicum. Zest and juice the lemon. Finely chop the parsley. Crush or grate the garlic. Grate the parmesan.
2. Brown the chicken
Heat a splash of oil in a frying pan over high heat. Add the chicken pieces and cook for 7 minutes or until the chicken is browned on both sides. Remove the chicken from the pan.
3. Cook the sauce
Add the onion, celery and capsicum to the pan, reduce heat to medium and cook the vegetables for 5 minutes or until soft.
4. Add the tomato polpa
Add the tomato polpa and simmer for 10 minutes or until reduced.
5. Add the chicken
Add the chicken to the sauce. Simmer the sauce for an additional 5 minutes or until the chicken is cooked through. Add water while cooking if needed. Season to taste with salt, pepper and the lemon juice.
6. Cook the creamy polenta
Meanwhile, bring 3/4 cup per person of salted water to the boil. Slowly add the polenta, reduce the heat and cook, whisking, for 6 minutes or until cooked through. Add more water if needed to make a smooth and creamy consistency. Stir through a little butter and half of the grated parmesan into the polenta. Season to taste.
7. Make the gremolata
Combine the parsley, lemon zest and garlic. Season to taste.
8. To serve
Divide the chicken cacciatore and polenta between serving plates. Sprinkle with the gremolata and remaining parmesan.