It's time to take your Chicken to the Next Level with this delicious Chicken Cacciatore! Gordon's showing you what to do with chicken, polenta and broccolini to make the perfect meal for the family. A simple taste of the the Mediterranean Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu here: http://hulu.com/series/next-level-chef*INGREDIENTS**Cacciatore*2 tablespoons olive oil, plus more for drizzling1 pound skin-on, chicken thighs Kosher saltFreshly ground black pepper1 small yellow onion, diced1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme4 ounces whole white button mushrooms4 ounces whole cherry tomatoes2 tablespoons unsalted butter½ teaspoon red chile flake1 tablespoon tomato paste4 ounces pitted green olives2 tablespoons capers¼ cup red wine1 15-ounce can crushed tomatoes1 tablespoon balsamic vinegar*Polenta*4 cups chicken stock1 cup polentaKosher saltOlive oil4 ounces parmesan cheese, plus more for garnish Freshly ground black pepper2 tablespoons unsalted butter2 tablespoons chopped fresh parsley*Grilled Broccolini*8 ounces broccolini2 tablespoons olive oilKosher saltFreshly ground black pepperRed chile flake2 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 and cook until the butter has melted completely. Add the tomato paste and stir to coat the vegetables. Let the tomato paste cook until it begins to caramelize, about 2 minutes. Add the olives, capers and red wine. Cook until the wine has reduced by half, then add the tomatoes and balsamic vinegar. Place the chicken thighs back into the pan and place in the oven until the chicken has reached an internal temperature of 165℉, about 15 minutes. 4. Make the polenta: Place the chicken stock in a medium saucepan over medium heat. Once boiling, whisk the polenta into the stock until it is completely absorbed. Remove the polenta from the heat and add in the salt, olive oil, parmesan, black pepper and butter. Whisk until the cheese and butter has melted completely. Add in the parsley and stir to combine.5. Grill the broccolini: Place a grill pan over medium high heat. Drizzle the broccoli with olive oil and season with salt, black pepper and red chile flakes. Place the broccoli on the preheated grill and cook until lightly charred. Remove the broccolini to a bowl and toss with the balsamic vinegar.6. Serve the chicken cacciatore over the polenta with a side of the grilled broccolini. Drizzle with olive oil and sprinkle with freshly grated parmesanThe home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date!Enjoyed our video? Make sure to like and comment!More Gordon Ramsay:Instagram: http://www.instagram.com/gordongramTikTok: https://www.tiktok.com/@gordonramsayofficialFacebook: http://www.facebook.com/GordonRamsayTwitter: http://www.twitter.com/GordonRamsayWebsite: http://www.gordonramsay.comGordon Ramsay's Cooks Up an Easy Chicken Cacciatore Recipehttps://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #NextLevelKitchen