Gordon Ramsay Cooks Up an Easy Chicken Cacciatore Recipe

Miss an Episode? Watch it on Hulu here: http://hulu.com/series/next-level-chef

*INGREDIENTS*

*Cacciatore*
2 tablespoons olive oil, plus more for drizzling
1 pound skin-on, chicken thighs
Kosher salt
Freshly ground black pepper
1 small yellow onion, diced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 ounces whole white button mushrooms
4 ounces whole cherry tomatoes
2 tablespoons unsalted butter
½ teaspoon red chile flake
1 tablespoon tomato paste
4 ounces pitted green olives
2 tablespoons capers
¼ cup red wine
1 15-ounce can crushed tomatoes
1 tablespoon balsamic vinegar

*Polenta*
4 cups chicken stock
1 cup polenta
Kosher salt
Olive oil
4 ounces parmesan cheese, plus more for garnish
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

*Grilled Broccolini*
8 ounces broccolini
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Red chile flake
2 tablespoons balsamic vinegar

*PROCEDURE*
1. Make the cacciatore: Preheat your oven to 325℉. Place a large skillet over medium heat.
2. Add the olive oil to the pan and season the chicken with salt and pepper. Place the chicken in the pan, skin-side down and cook until the skin is crispy and golden brown, about 4 minutes. Flip the chicken and continue cooking until browned on the other side. Remove the chicken from the pan and set aside.
3. Place the onions in the reserved fat in the skillet and cook until they begin to caramelize, about 3 minutes. Add the rosemary and thyme and cook until fragrant, about 1 minute. Add the mushrooms and cherry tomatoes and continue cooking until the tomatoes begin to blister, about 5 minutes. Add the butter and chile flakes