Chicken Cacciatore with Polenta

Ingredients

• 200g Canned tomato sauce
• 100g Raw red bell pepper
• 100g Raw green bell pepper
• 150g Roma tomato
• 10g Garlic, raw
• 150g Yellow cornmeal, enriched
• 10g Extra virgin olive oil
• 180g Raw chicken breast
• 100g White button mushroom
• 80g Raw white onions
• 0g Iodized table salt

Method

1. 1Prepare the polenta: Bring 240ml chicken broth to a boil in a small saucepan. While waiting, measure out 150g polenta. Slowly whisk polenta into the boiling broth, stirring constantly to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring frequently, until the polenta is creamy and pulls away from the sides of the pan. Set aside and keep warm.
2. 2Prepare ingredients: Pat 180g raw chicken breast dry with paper towels. Dice the red bell pepper (100g) and green bell pepper (100g) into 1-2 inch pieces. Slice the white button mushrooms (100g) into quarters. Dice the raw white onion (80g). Mince the garlic (10g). Chop the roma tomatoes (150g) into chunks.
3. 3Sear the chicken: Heat a large skillet or sauté pan over medium-high heat. Add 10ml extra virgin olive oil. Once hot, season the chicken breast with salt to taste. Place the chicken in the pan and sear for 4-5 minutes per side until golden brown (internal temp should reach 165°F/74°C). Remove chicken from the pan and set aside on a clean plate.
4. 4Build the sauce: In the same pan, reduce heat to medium. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant. Add the bell peppers and mushrooms, cooking for 5-6 minutes until vegetables begin to soften.
5. 5Combine and simmer: Pour the canned tomato sauce (200g) into the pan with the vegetables. Add the chopped fresh roma tomatoes (150g). Stir well, scraping up any browned bits from the bottom of the pan. Season with dried oregano (approximately 2 teaspoons), dried basil (approximately 1 teaspoon), salt, and black pepper to taste.
6. 6Finish cooking: Return the seared chicken breast to the pan, nestling it among the vegetables. Reduce heat to medium-low and simmer for 15-20 minutes until the sauce thickens slightly and the chicken is fully cooked through (internal temperature 165°F/74°C). The sauce should be rich and cohesive but not too thick.
7. 7Plate and serve: Divide the creamy polenta between serving bowls or plates. Spoon the chicken cacciatore sauce with vegetables over the polenta, placing the chicken breast on top. Drizzle with any remaining sauce. Serve immediately while hot.
8. 8**Chef's Tips:**
9. 9- Don't skip searing the chicken—it develops flavor through browning
10. 10- Stir the polenta frequently while cooking to prevent lumps and sticking
11. 11- For extra flavor, add a splash of dry white wine to the sauce (about 120ml) after removing the chicken
12. 12- The sauce can be made ahead and reheated; it often tastes better the next day