1st July 2020
Chicken cacciatore with herb polenta and charred tenderstem broccoli
A delicious Italian hunter-style recipe, with a rich a herby sauce.
1. Cut chicken breast in half and season with salt and pepper. Coat the chicken in flour and shake off any excess, fry in a hot pan until golden and add a little butter half way through. Once golden on both sides remove chicken and set aside.
2. In the same pan add onions and garlic and fry until golden, add wine and cook until reduced by half and then add your tomato paste cooking for another 2-3 mins to reduce acidity. Now add the tinned tomatoes and 100-150ml water and your chicken to the pan, turn to a low heat and allow the chicken to cook and the sauce to reduce.
3. In a separate saucepan heat up milk, cream and butter bringing to a slow boil and then add your polenta. Cook out until you have an almost firm consistency (if using quick cook polenta please read the instructions on the box). Next add the Parmesan and parsley, mix well and season with salt and pepper to your taste and set aside.
4. On a baking tray put your broccoli and coat with olive oil and salt, preheat oven to 240oC and cook for three minutes.
5. The chicken should now be cooked and sauce reduced, take off the heat and add plum tomatoes, lemon segments, capers, olives and season with salt and pepper.
6. Plate with polenta first then your chicken cacciatore and finish with charred broccoli.
1 chicken breast
30g gluten free flour (any flour will do)
100ml white wine
180g tinned tomatoes (blended)
15g tomato paste
1/2 lemon segmented
1 1/2 plum tomatoes (skinned de-seeded and chopped) concasse
6-8 pitted green olives (quartered)
30g chopped onion
8g chopped garlic
8g Lilliput capers
42g fine polenta
75ml double cream
20g butter unsalted
13g grated parmesan
4g chopped parsley