Cookwith

Name: 70s Groove Chicken Cacciatore with Bell Pepper Polenta (Gluten-Free, Pork-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 garlic cloves, minced; 1/2 cup dry white wine (or chicken broth); 1 (15 oz) can crushed tomatoes; 1/2 cup pitted black olives, halved; 2 tsp dried oregano; 1 tsp dried thyme; 1/2 cup fresh parsley, chopped, divided; 1 cup instant polenta (gluten-free certified); 3 1/2 cups chicken broth (gluten-free); 2 tbsp unsalted butter; 1/3 cup grated Parmesan cheese (or sub vegan parm if dairy-free desired); Zest of 1 lemon

70s Groove Chicken Cacciatore with Bell Pepper Polenta (Gluten-Free, Pork-Free)

CrushedLemon1034

Channeling the velvet-lounge energy of the 70s, this chicken cacciatore features groovy bell peppers, a luscious tomato-olive sauce, and a base of creamy, golden polenta—just like the vibrant comfort feasts once shared in sunken living rooms and beneath disco balls. Brining the chicken ensures each bite is juicy, while classic Mediterranean herbs evoke the era’s chic dinner parties. The lemon zest and fresh parsley add a modern California twist, and the gluten-free polenta makes this dinner ready for any crowd. Picture it on your table: a riot of color, flavor, and retro magic—perfect for an epic night in.

Ingredients

Instructions

In a large bowl, dissolve 2 tbsp salt in 4 cups water to make a 6% brine. Submerge chicken thighs, cover, and brine in fridge for 30 minutes while prepping vegetables. Rinse and pat dry, then season lightly with 1/2 tsp salt and pepper.
Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken thighs, skin side down, until golden brown (about 6 minutes). Flip and cook 2 minutes more. Transfer to plate.
Add onion and both bell peppers to pan. Sauté until softened and lightly caramelized, 6-8 minutes. Stir in garlic and cook 1 minute.
Pour in white wine, scraping up browned bits. Simmer 2 minutes. Add crushed tomatoes, olives, oregano, thyme, 1/4 cup parsley, and zest of 1 lemon. Return chicken to pan, skin side up. Cover and simmer on low for 25 minutes until chicken is tender and sauce thickens.
While chicken cooks, bring 3 1/2 cups chicken broth to a boil in a saucepan. Whisk in polenta gradually, reduce heat, and cook, stirring, until creamy and thick (about 5 minutes for instant). Stir in butter and Parmesan cheese. Taste and adjust salt if needed.
To serve, spoon polenta onto plates. Top with chicken and sauce. Sprinkle with remaining parsley for a vibrant, retro finish.