Gordon’s Chicken Cacciatore

Make the cacciatore: Preheat your oven to 325℉. Place a large skillet over medium heat.

Add the Olive Oil (2 Tbsp) to the pan and season the Boneless, Skin-On Chicken Thigh (1 lb) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

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.

Place the Yellow Onion (1) in the reserved fat in the skillet and cook until they begin to caramelize, about 3 minutes.

Add the Fresh Rosemary (1 tsp) and Fresh Thyme (1 tsp) and cook until fragrant, about 1 minute.

Add the Button Mushroom (1 cup) and Cherry Tomato (3/4 cup) and continue cooking until the tomatoes begin to blister, about 5 minutes.

Add the Unsalted Butter (2 Tbsp) and Crushed Red Pepper Flakes (1/2 tsp) and cook until the butter has melted completely.

Add the Tomato Paste (1 Tbsp) and stir to coat the vegetables. Let the tomato paste cook until it begins to caramelize, about 2 minutes.

Add the Pitted Green Olives (1 cup), Capers (2 Tbsp), and Red Wine (1/4 cup). Cook until the wine has reduced by half, then add the Crushed Tomatoes (1 can) and Balsamic Vinegar (1 Tbsp).

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.

Make the polenta: Place the Chicken Stock (4 cups) in a medium saucepan over medium heat. Once boiling, whisk the Polenta (1 cup) into the stock until it is completely absorbed and polenta is cooked. Add more chicken stock as needed.

Remove the polenta from the heat and add in the Kosher Salt (1/4 cup), Olive Oil (as needed), Parmesan Cheese (1 1/4 cups), Ground Black Pepper (2 Tbsp), and Unsalted Butter (2 Tbsp). Whisk until the cheese and butter has melted completely. Add in the Fresh Parsley (2 Tbsp) and stir to combine.

Grill the broccolini: Place a grill pan over medium high heat.

In a mixing bowl, toss the Broccolini (1 3/4 cups) with Olive Oil (2 Tbsp) and season with Kosher Salt (to taste), Crushed Red Pepper Flakes (to taste), and Freshly Ground Black Pepper (to taste).

Place the broccoli on the preheated grill and cook until lightly charred.

Remove the broccolini to a bowl and toss with the Balsamic Vinegar (2 Tbsp).

Serve the chicken cacciatore over the polenta with a side of the grilled broccolini. Drizzle with olive oil and sprinkle with freshly grated parmesan.