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Hunterâs Chicken with Creamy Polenta & Fresh Oregano

Chicken cacciatore is a dish prepared âhunterâs style,â that is, with the hunterâs wild catch and any herbs and vegetables the hunter gathers along the way. This version is made with a blend of mushrooms, roasted red peppers and oregano, and served over buttery yellow polenta for a meal thatâs savory and satisfying, and so quick to put together.

 

German beer styles pretty much devolve down to lagers and hefeweizens: lagers being the more time-intensive finished product usually available at higher alcohol contents, and hefeweizens being the cheaper to produce wheat ale because it can be brewed quicker. What happens when you lager a wheat beer? Well, you get interesting hybrids like the Weizenbock. All that sweet wheat malt lagering develops flavors and a whole lot more alcohol than one normally sees in a hefeweizen. For hunterâs chicken, we suggest pairing it with a Weizenbock like At Water's Teufel.

Nero d'Avola, Sicily

When selecting a red to pair with chicken, go with a red a touch lighter in body, nice acidity, and soft tannins. Same goes for tomatoes! This Sicilian, fruity, spicy, earthy, dark colored red is exactly that.


Place a small saucepan with a lid over medium-high heat. Add 1 3/4 cups water and 1/2 teaspoon PeachDish Salt. This is your polenta cooking water.
MISE EN PLACE â¢ Discard any tough mushroom stems. Thinly slice caps. â¢ Peel and thinly slice onion. â¢ Peel and mince garlic. â¢ Dice red pepper. â¢ Pick and chop oregano leaves. â¢ Cut each chicken breast against the grain into 3 equal pieces.
â¢ When water simmers, stir in polenta. â¢ When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water absorbed, 15-20 minutes.
While polenta cooks: â¢ Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken in a single layer. Season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until browned on bottom, 2-3 minutes. â¢ Flip chicken. Cook until browned on other side and opaque throughout, about to minutes. â¢ Transfer to a bowl. Cover to keep warm.
Add 2 teaspoons cooking oil to skillet. When oil is hot, add mushrooms in a single layer. Cook without disturbing until golden on bottom, 2-3 minutes.
Add onion and garlic. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Stir in tomato sauce, red pepper, oregano, cacciatore spice and 1/2 cup water.
When sauce boils, reduce heat to a simmer. Add chicken (along with any resting juices) back to the skillet. Taste and adjust seasoning as desired with PeachDish Salt.
â¢ Stir butter into polenta. Taste and adjust seasoning as desired with kosher salt and black pepper. â¢ Divide polenta between 2 bowls. â¢ Top with hunterâs chicken, and enjoy!

