A simple yet flavorful chicken cacciatore inspired by Gordon Ramsay, featuring tender braised chicken thighs in a rich tomato and herb sauce, served alongside creamy Parmesan polenta and smoky grilled broccoli.
Lightly season the chicken thighs with salt and black pepper.
Heat a pan and sear the chicken thighs skin-side down until the fat renders out and the skin turns golden brown.
Bring the chicken stock to a boil, taste and adjust the seasoning with salt if needed, then add a drizzle of olive oil.
Remove the chicken from the pan. Add chopped onion, crushed rosemary and thyme sprigs, whole mushrooms, and whole tomatoes to the pan. Let everything simmer gently until softened.
Season with salt, add butter and a pinch of chili flakes to meld the flavors into a rich sauce.
Stir in tomato paste and cook for a short time on the pan’s base to reduce acidity and develop a roasted flavor, then combine it thoroughly with the vegetables and mushrooms.
Add whole olives, capers, and a splash of red wine. Let the wine evaporate completely.
Pour in the canned tomatoes, stir, taste, and adjust seasoning with salt, pepper, and balsamic vinegar as needed.
Return the chicken thighs to the pan, submerge them in the sauce skin-side up, and bake in a preheated oven at 150 °C (300 °F) for about 15 minutes.
Carefully whisk the cornmeal into the boiling stock, stirring continuously. Cook until thickened to a pudding-like consistency.