Chicken Cacciatore was a typical stew made for Hunters when they returned home from hunting game all day. It is so satisfying and full of flavour and stewing with meat on the bone imparts richness to this dish. Team it up with creamy polenta and keep it all gluten-free and low in carbs.
- Category: Main Meals
- 1 tablespoon butter
- 1 cup water
- 1 cup milk
- 1/2 cup polenta
- 1 tablespoon parmesan
- 1 cup red wine
- salt and pepper
- 1 teaspoon Italian dried herbs
- 1 clove garlic, crushed.
- 1 cup sliced mushrooms
- 800 gms canned peeled Italian tomatoes
- 1 tablespoon vegetable stock paste
- 1/4 cup olives, pitted
- 1 red capsicum
- 1 onion
- 8 chicken drumsticks
- Heat a large pot with olive oil and add the chicken drumsticks and brown on both sides. Remove and set aside.
- In the same pot, add the chopped onion, capsicum and mushrooms and saute for a few minutes.
- Then add the garlic, olives and red wine and cook for a few minutes.
- Pour in the canned tomatoes, add the veggie stock and season with salt, adding chilli is optional.
- Return the chicken pieces to the pot, stir then cover with a lid and cook for approx 40 minutes, on a gentle heat.
- To make the creamy polenta, pour 1 cup milk and 1 cup water into a pot and bring to a gentle boil.
- Then lower the heat and add the polenta in a slow stream, stirring continuously.
- Place a lid on and stir every few minutes until the mixture thickens, approx 10 minutes.
- Once thickened, add a dash of salt, the butter and parmesan and stir until well incorporated.
- Serve the creamy polenta as a side to the chicken cacciatore.