Chicken Cacciatore Bianco with Polenta Chips

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Rustic, cozy, and packed with rich savory flavor, this Chicken Cacciatore Bianco with Polenta Chips is comfort food with a little extra flair. Tender chicken is slowly cooked with garlic, herbs, white wine, and earthy vegetables for a lighter take on the classic cacciatore, while crispy polenta chips add the perfect golden crunch on the side.

Ingredients

For the Chicken Cacciatore Bianco

• 8 chicken thigh cutlets, skin on and bone in
• 1 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, sliced
• 150g mushrooms, sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 sprig rosemary
• 2 sprigs thyme
• ½ cup pitted green olives
• Zest of ½ lemon
• 2 tbsp chopped parsley
• Sea salt & cracked black pepper

For the Polenta Chips

• 1 cup polenta
• 4 cups low-sodium chicken stock or water
• 1 tbsp extra virgin olive oil
• ¼ cup grated parmesan
• Sea salt & cracked black pepper
• Extra virgin olive oil, for brushing

Method

1. Bring low-sodium chicken stock or water to a simmer in a heavy-based saucepan. Gradually pour in the polenta, whisking constantly to avoid lumps.
2. Reduce heat to low and cook gently, stirring often, for about 30-35 minutes, until thick, smooth and pulling away from the sides of the pan. Add a splash more liquid if it thickens too quickly.
3. Stir through extra virgin olive oil, parmesan, and season with salt and pepper.
4. Spread onto a lined tray about 2 cm thick, then smooth the surface. Leave to cool completely, then refrigerate until firm (at least 1 hour, or overnight if preferred).
5. Meanwhile, preheat the oven to 220°C (fan-force 200°C). Cut the polenta into thick chips, brush or toss with extra virgin olive oil, and bake for 30-35 minutes, turning once, until golden and crisp.
6. Heat extra virgin olive oil in a large pan over medium-high heat, and sear the chicken thighs, skin side down first, until golden (about 4-5 minutes per side). Season with salt and pepper. Remove and set aside.
7. In the same pan, add the onion and cook for 3 minutes. Add garlic and mushrooms; cook another 3-4 minutes until soft. Deglaze with white wine, scraping up any browned bits.
8. Add chicken stock, rosemary and thyme. Return the chicken to the pan, cover, and simmer gently for 25-30 minutes, until tender and the sauce is slightly reduced.
9. Stir in olives, lemon zest and parsley just before serving. Taste and adjust seasoning.
10. Arrange the chicken and sauce on a platter with the crispy polenta chips. Scatter with extra herbs and drizzle with extra virgin olive oil.