I’ve never enjoyed chicken cacciatore when I’ve ordered it in a restaurant. It always lacked flavor and was overbearing with peppers. I realize now that most chicken cacciatore found on American menus is not traditional of how this classic Italian stew should be prepared. It is traditionally prepared with chicken, mushrooms and spices and is slow cooked.

This recipe is made with a modern flair with the addition of a red wine infused tomato sauce, shredded chicken, and yellow bell peppers paired with creamy polenta. I much prefer this chicken cacciatore recipe to any that I’ve tried in the past. Serves 4.

• 2 organic chicken breasts
• 2 Tbs olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper, chopped
• 10 ounces fresh cremini mushrooms, cleaned
• 4 garlic cloves, minced
• 6 fresh basil leaves, thinly sliced
• 1 tsp dried oregano
• 1/8 tsp red pepper flakes
• 1 cup hearty red wine
• 1 can diced tomatoes with juice
• 1 cup polenta cooked

In a separate pot boil chicken breasts until they shred easily with a fork, about 45 minutes.

In a large pan add oil and cook onion and bell pepper, stirring occasionally, until softened, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are tender, about 6 minutes. Stir in basil, oregano and red pepper flakes.

Add the red wine and raise the heat to high and bring to a boil. Cook uncovered until the wine is reduce by half, about 5 minutes. Stir in the tomatoes and bring to a boil. Add the chicken to the pan and cover tightly. Reduce the heat to medium-low and simmer until the chicken is heated through. Taste and re-season if necessary.

To Make the Polenta:
Bring 3 cups water and 1 tsp salt to a boil in the top pan of a double boiler placed directly over high heat. At the same time, bring water to a simmer in the lower pan. Place the top pan over the simmering water. Whisk 1 cup polenta (slow-cooking, not instant) with 1 cup cold water, then whisk the mixture into the hot water in the top pan. Cook uncovered, stirring, until very thick, about 30 minutes. stir in 1/2 cup grated Parmesan cheese, a pad of butter and season with salt and pepper.

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