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To achieve the rich flavor profile that Chicken Cacciatore demands, we start with a selection of high-quality chicken, preferably thighs for their juicy nature. Seasoning is key; a simple mix of salt and pepper enhances the natural taste of the chicken. When cooking the chicken, searing skin-side down first helps to render the fat, contributing depth to the dish.
However, the real magic begins with the supporting ingredients. Begin by preparing a quick-fire polenta, a creamy starch that will serve as an ideal base for the cacciatore. Using boiling chicken stock—or vegetable stock for a lighter option—allows this dish to elevate into something sublime as the flavors meld beautifully.