Chicken Cacciatore

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 small chicken thighs
• kosher salt
• 1/4 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1 large onion, cut into wedges
• 2 sprigs fresh rosemary
• 1/2-3/4 teaspoon crushed red pepper flakes
• 1/2 cup dry wine
• 1 (28 ounce) can whole san marzano tomatoes, crushed by hand
• 1/2 cup water
• 1 cup instant polenta
• fresh ground black pepper

Recipe

• 1 rinse the chicken and pat dry. season with about 1 teaspoon of salt, then toss with the flour.
• 2 in a dutch oven or deep sided skillet, heat the oil over medium high heat. add the chicken pieces, skin side down, cover and cook until browned, about 5 to 6 minutes. remove to a plate and set aside.
• 3 add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about 4 minutes. stir in the wine, scraping up the bottom, then stir in the tomatoes and 1/2 cup water.
• 4 return the chicken to the pot, skin side up this time. cover pot, and bring to a rapid simmer. remove the cover, spoon the sauce over the chicken, then continue simmering about 8 minutes.
• 5 in the meantime, cook the polenta according to the package directions; season with salt and pepper. serve with the chicken.