Taste of Home
Chicken Cacciatore with Polenta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
Ingredients
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3 cups water
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3/4 cup cornmeal
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1/2 cup grated Parmesan cheese
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3/4 teaspoon salt
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CACCIATORE:
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1 pound boneless skinless chicken thighs, cut into 1-inch pieces
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon olive oil
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1 large onion, sliced
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1 garlic clove, minced
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1 can (14-1/2 ounces) fire-roasted crushed tomatoes
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1/2 cup pitted Greek olives
Directions
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1.
In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt.
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2.
Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon.
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3.
Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta.
Nutrition Facts
1 cup chicken mixture with 3/4 cup polenta: 448 calories, 19g fat (5g saturated fat), 84mg cholesterol, 1214mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein.
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