Chicken Cacciatore with Polenta

By mirelsonp

Ingredients

• Chicken:
• 1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds
• 1/8 tsp each salt and pepper
• 1 Tbsp oil
• 1 large onion, thinly sliced
• 1 tsp minced garlic
• 1 can (14-oz) fire-roasted crushed tomatoes
• 1/2 cup pitted kalamata olives
• Polenta:
• 2 1/2 cups water
• 1/2 tsp salt
• 3/4 cup cornmeal
• 1/2 cup grated Parmesan cheese
• Garnish: chopped parsley

Details

Servings 4

Preparation

Step 1

Chicken:
1. Season chicken with salt and pepper.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook 6 to 7 minutes, turning once, until golden and almost cooked through. While chicken cooks, slice onion. Remove chicken to a plate.

3. Add onion to pan; saute 3 minutes, or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes, or until chicken is cooked.

Polenta:
1. While chicken cooks, place water and salt in a micro-wave safe bowl. Whisk in cornmeal, cover and microwave, stirring occasionally, until mixture starts to thicken. Stir in cheese.

2. Spoon polenta onto plates. top with chicken and sauce; sprinkle with parsley.