Chicken Cacciatore

Notes: To save time, you can use purchased cooked polenta, often sold refrigerated in cylinders in supermarkets (near the cheese). Skip step 4; instead, cut cylinder crosswise into 1/2-inch-thick rounds, lay on a baking sheet, brush with olive oil, and broil 4 to 6 inches from heat until lightly browned, or grill oiled rounds. In step 5, arrange polenta rounds on plates and top with chicken cacciatore.

4 boned, skinned chicken thighs (5 oz. each)

1 teaspoon olive oil

1 onion (8 oz.), peeled and chopped

2 carrots (8 oz. total), peeled and chopped

8 ounces sliced mushrooms (about 3 cups)

2 cloves garlic, peeled and minced

1 can (14 1/2 oz.) diced tomatoes

1 can (8 oz.) tomato sauce

1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

1 quart fat-skimmed chicken broth

1 cup polenta or yellow cornmeal (see notes)

1 tablespoon chopped parsley

Grated parmesan cheese

Step 1

Rinse chicken and pat dry; remove and discard excess fat.

Step 2

Pour olive oil into a 5- to 6-quart nonstick pan over high heat; when hot, add chicken and cook, turning once, until browned on both sides, 5 to 7 minutes total. Transfer to a plate.

Step 3

Add onion, carrots, mushrooms, and garlic to pan; stir often until mushrooms begin to brown, 8 to 10 minutes. Add tomatoes and their juices, tomato sauce, rosemary, and the chicken with any accumulated juices; bring to a simmer, cover, reduce heat to low, and cook for 5 minutes. Turn chicken over and simmer, covered, until no longer pink in center of thickest part (cut to test), about 5 minutes longer. Season to taste with salt and pepper.

Step 4

Meanwhile, in a 3- to 4-quart pan, stir broth and polenta until well blended. Bring to a boil over high heat, stirring often; reduce heat to low and stir often until polenta is creamy and smooth to bite, 8 to 12 minutes (about 3 minutes for cornmeal).

Step 5

Spoon polenta into wide bowls or onto rimmed plates. Top with equal portions of chicken and sauce; sprinkle with parsley. Add parmesan cheese and more salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 560Calories from Fat 13

% Daily Value *
Total Fat 7.9g13%

Saturated Fat 1.7g9%
Cholesterol 118mg40%
Sodium 735mg31%
Total Carbohydrate 75g25%

Dietary Fiber 12g48%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken Cacciatore