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Chicken thighs fillets alla cacciatore with polenta

Cacciatore means “hunter” in Italian, and the preparation of food in the “hunter style” is usually with onions, herbs, usually tomatoes, often with paprika, and sometimes with wine. Dishes prepared this way are often served with pasta or polenta.
Chicken is a food that can be combined in different dishes. It contains a good amount of protein, without a lot of fat and additional carbohydrates, so this time I prepared juicy chicken thighs with polenta.
In Međimurje, at the antibiotic free farm, the breeders are faithfully dedicated to growing food, creating and maintaining quality from field to table, and the “Antibiotic Free” certificate guarantees that the chickens have never received any type of antibiotic at any stage of their life cycle.
This dish is a delicious combination of quality ingredients and there’s no way you won’t like it!

Ingredients and preparation steps

  • 600 g of chicken thighs fillets
  • salt for the filets
  • 5 tablespoons of olive oil
  • ½ purple onion
  • 2 red peppers
  • 2 bell peppers
  • 1 ½ teaspoons of salt
  • 2 teaspoons of dry thyme
  • 3 carrots
  • 5 larger button mushrooms
  • 150 ml of vegetable or chicken stock
  • a pinch of fresh parsley
  • 300 grams of pureed tomatoes
  • polenta

For the salad – lettuce, tomatoes, a little salt and olive oil

  1. Wash peppers, carrots and clean mushrooms. Cut the pepper into smaller cubes, the carrot into rings, and the mushrooms into thinner rings. Also cut the onion into small pieces.
  2. Wash the fillets, dry them with a paper towel and add salt.
  3. Heat a large skillet over medium-high heat. Add olive oil and fry the fillets on both sides until golden brown. Remove them to a plate and cover to keep the fillets warm.
  4. In the same pan, add a little more olive oil, then the sliced onion and carrot. Simmer on medium heat for about 10 minutes, then add sliced peppers, mushrooms, salt and thyme. Mix everything and add 75 ml of stock. Cook until the mushrooms are soft.
  5. Then add the fillets and the rest of the stock. Mix everything and cook for another 10 minutes.
  6. Add the pureed tomato, mix everything and cook covered for up to 10 minutes, then turn off the heat.
  7. Cook the polenta according to the instructions on the package, then serve the fillets and sauce over the warm polenta. Garnish with a fresh chopped parsley leaf.

Be sure to add some salad with lettuce, tomatoes and olive oil.
Enjoy the flavors!