“I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.”
1hr 20mins

Ingredients Nutrition


  1. Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
  2. Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
  3. Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
  4. Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
  5. Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
  6. Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
  7. To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.

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