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Seared chicken leg and thigh quarters simmered slowly in a rustic cacciatore sauce of onions, garlic, tomatoes, white wine, olives, and capers. Served with creamy herb‑parmesan polenta finished with butter for a rich, comforting bowl of Italian countryside cooking.
Seared chicken leg and thigh quarters simmered slowly in a rustic cacciatore sauce of onions, garlic, tomatoes, white wine, olives, and capers. Served with creamy herb‑parmesan polenta finished with butter for a rich, comforting bowl of Italian countryside cooking.