Classic Tomato and Red Wine Chicken Cacciatore with Creamy Polenta and Garlicky Sautéed Spinach

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Tomato and Red Wine Chicken Cacciatore

1. Pat the 4 chicken thighs and 4 drumsticks dry, then season all over with 1½ teaspoons kosher salt and ¾ teaspoon freshly ground black pepper. 3 min
2. Thinly slice the yellow onion and red bell pepper, slice the 8 oz cremini mushrooms, and mince the 4 garlic cloves. 8 min
3. Timing-sensitive step. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high until shimmering, then sear the chicken pieces skin-side down for 5–6 minutes until deeply golden; flip and sear the other side for 3 minutes, then transfer to a plate. 10 min
4. Reduce heat to medium, add the onion and bell pepper to the pot, and cook, stirring occasionally, for 5 minutes until softened. 5 min
5. Add the mushrooms and cook, stirring occasionally, for 4 minutes until they release their liquid and begin to brown. 4 min
6. Timing-sensitive step. Stir in the garlic and 2 tablespoons tomato paste and cook for 1 minute until fragrant and the paste darkens slightly. 2 min
7. Pour in ¾ cup dry red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes. 3 min
8. Stir in the 28 oz can of crushed San Marzano tomatoes, ½ cup chicken stock, 1 teaspoon dried oregano, ½ teaspoon dried thyme, and 2 bay leaves. 2 min
9. Nestle the seared chicken pieces back into the pot skin-side up, bring to a gentle simmer, then cover and braise over low heat for 35 minutes until the chicken is cooked through and tender; while it braises, prep the polenta and spinach. 35 min
10. Uncover the pot, stir in the ⅓ cup halved kalamata olives and 2 tablespoons drained capers (both optional), and simmer uncovered for 5 minutes to thicken the sauce slightly. 5 min
11. Discard the bay leaves, taste and adjust seasoning, then garnish with ¼ cup roughly chopped fresh flat-leaf parsley before serving. 2 min

Creamy Parmesan Polentabase

1. Finely grate the 2 oz Parmigiano-Reggiano and set aside. 3 min
2. Combine 3 cups water, 1 cup whole milk, and 1 teaspoon kosher salt in a medium saucepan and bring to a boil over medium-high heat. 5 min
3. Gradually whisk in 1 cup coarse-ground polenta in a steady stream, then reduce heat to low and cook, stirring frequently with a wooden spoon, for 25–30 minutes until the polenta is thick, pulls away from the sides, and no longer tastes gritty. 28 min
4. Remove from heat and stir in 2 tablespoons unsalted butter and the grated Parmigiano-Reggiano until melted and smooth; season with ¼ teaspoon freshly ground black pepper. 2 min
5. Cover the pot and hold over the lowest heat setting, stirring in a splash of water or milk if it thickens too much, until ready to serve. 5 min

Garlicky Sautéed Baby Spinachside

1. Thinly slice the 3 garlic cloves. 2 min
2. Timing-sensitive step. Heat 2 tablespoons olive oil in a large skillet over medium heat, add the sliced garlic, and cook for 1–2 minutes until fragrant and just turning golden — watch carefully so it doesn't burn. 2 min
3. Add the 10 oz baby spinach in large handfuls, tossing with tongs, and cook for 2–3 minutes until fully wilted. 3 min
4. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, squeeze over the juice of ½ lemon, toss once more, and serve immediately.