Gordon Ramsay Cooks Up an Easy Chicken Cacciatore

INGREDIENTS

Cacciatore

• 2 tablespoons olive oil, plus more for drizzling
• 1 pound skin-on, chicken thighs 
• Kosher salt
• Freshly ground black pepper
• 1 small yellow onion, diced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 4 ounces whole white button mushrooms
• 4 ounces whole cherry tomatoes
• 2 tablespoons unsalted butter
• ½ teaspoon red chile flake
• 1 tablespoon tomato paste
• 4 ounces pitted green olives
• 2 tablespoons capers
• ¼ cup red wine
• 1 15-ounce can crushed tomatoes
• 1 tablespoon balsamic vinegar

Polenta

• 4 cups chicken stock
• 1 cup polenta
• Kosher salt
• Olive oil
• 4 ounces parmesan cheese, plus more for garnish 
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Grilled Broccolini

• 8 ounces broccolini
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• Red chile flake
• 2 tablespoons balsamic vinegar

DIRECTIONS

1. Make the cacciatore: Preheat your oven to 325℉. Place a large skillet over medium heat. 
2. Add the olive oil to the pan and season the chicken with salt and pepper. Place the chicken in the pan, skin-side down and cook until the skin is crispy and golden brown, about 4 minutes. Flip the chicken and continue cooking until browned on the other side. Remove the chicken from the pan and set aside.
3. Place the onions in the reserved fat in the skillet and cook until they begin to caramelize, about 3 minutes. Add the rosemary and thyme and cook until fragrant, about 1 minute. Add the mushrooms and cherry tomatoes and continue cooking until the tomatoes begin to blister, about 5 minutes. Add the butter and chile flakes and cook until the butter has melted completely. Add the tomato paste and stir to coat the vegetables. Let the tomato paste cook until it begins to caramelize, about 2 minutes. Add the olives, capers and red wine. Cook until the wine has reduced by half, then add the tomatoes and balsamic vinegar. Place the chicken thighs back into the pan and place in the oven until the chicken has reached an internal temperature of 165℉, about 15 minutes. 
4. Make the polenta: Place the chicken stock in a medium saucepan over medium heat. Once boiling, whisk the polenta into the stock until it is completely absorbed. Remove the polenta from the heat and add in the salt, olive oil, parmesan, black pepper and butter. Whisk until the cheese and butter has melted completely. Add in the parsley and stir to combine.
5. Grill the broccolini: Place a grill pan over medium high heat. Drizzle the broccoli with olive oil and season with salt, black pepper and red chile flakes. Place the broccoli on the preheated grill and cook until lightly charred. Remove the broccolini to a bowl and toss with the balsamic vinegar.
6. Serve the chicken cacciatore over the polenta with a side of the grilled broccolini. Drizzle with olive oil and sprinkle with freshly grated parmesan.