Try This Delicious Chicken Cacciatore Recipe - It’ll Knock Your Socks Off!

This amazing chicken cacciatore served over crispy fried polenta will have you making this again and again and it’s so easy! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Splatter Guard ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Chicken Cacciatore over Polenta Ingredients: 6 - 8 Chicken thighs, boneless, skinless 3 Tbsp. Gluten free flour or any regular flour Good pinch of salt ½ tsp. Garlic powder ¼ cup olive oil ½ large yellow onion, super fine dice 3 cloves garlic, minced 1 medium red bell pepper, organic, chopped fine 1 cup of organic mushrooms, diced ¼ cup tomato paste ½ cup white wine 2 Tbsp. brandy 1 tsp. Salt 1 - 2 cups of chicken broth 1 bay leaf ½ tsp. Dried thyme ½ tsp. Dried marjoram 4 - 6 leaves of fresh basil, chopped for garnish Directions: Combine the flour, salt and garlic powder in a bowl and stir to combine. Then dredge the thighs to coat the chicken on all sides. Shake off any excess flour and place on a clean plate. Preheat a cast iron pan over medium high heat and add the ¼ cup olive oil. Swirl the pan to coat in oil. When the oil is hot add the chicken thighs carefully to prevent splatter. Let the thighs just sit and sear for about 4 minutes per side. Once done, place the thighs in a stockpot. Using the same frying pan, add a little more olive oil and add the onion, mushrooms and the bell peppers and saute for 10 minutes stirring frequently. Then add the garlic and saute 1 minute longer. Place this mixture into the stockpot with the chicken. Add all the other ingredients to the stockpot and stir the best you can. Bring to a boil then cover and simmer for 1 hour. You can serve this over pasta, rice, zoodles, cauliflower rice or in this case, polenta which was already cooked. I purchased mine at Trader Joe’s. All you have to do is slice and heat/brown it over medium high heat until slightly golden brown and crispy. Place on a paper towel covered plate to absorb any excess oil. Serve it up and garnish with chopped basil and enjoy the delicious crunchy/creamy polenta with the flavors of this chicken cacciatore. It’s amazing! Thanks for watching and sharing! Rockin Robin P.S. Please SHARE: to social media using this link: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #chickencacciatore #chickendinners #healthydinners