Rooted in Italian tradition, chicken cacciatore—meaning “hunter-style”—was originally a rustic dish made with whatever was on hand. Our modern take keeps that comforting vibe but makes it foolproof ...
To make the gremolata, finely chop the parsley and the garlic. Peel the zest of half the blood orange and half the lemon. Remove the white pith by scraping with a knife then very finely dice and mix ...
Let it reduce slightly to create a sauce. Return the chicken to the skillet, spooning the sauce over the top to coat. Keep warm. For the Creamy Buttery Polenta: In a medium saucepan, bring the chicken ...