Chicken Cacciatore, Parmesan Polenta and Sauteed Green Beans with Bacon

Ingredients

• 3 cup vegetable broth (Can substitute with water or chicken broth)
• 1 cup whole milk (For a creamier texture)
• 1 cup polenta (Medium or coarse ground yellow cornmeal)
• 1 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 3 tbsp unsalted butter (Cut into small pieces)
• 0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Heat the Liquid

   • In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
   • Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Once simmering, stir in the salt.
2. 2

   Whisk in the Polenta

   • Reduce the heat to low.
   • While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3. 3

   Cook the Polenta

   • Continue to whisk for 2-3 minutes as the polenta begins to thicken.
   • Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
   • Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
   • The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4. 4

   Finish with Butter and Cheese

   • Remove the saucepan from the heat.
   • Immediately stir in the cubed unsalted butter until it has completely melted.
   • Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5. 5

   Serve Immediately

   • Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
   • Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.