Chicken Cacciatore with Crisp Polenta

per serv: 574 cal, 20.4 g fat (3.4 g sat fat); 43.7 g protein; 42.1 g carb; 4.4 g fiber

Chicken Cacciatore with Crisp Polenta
Chicken Cacciatore with Crisp Polenta

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp olive oil

  • 8

    skinless chicken thighs (about 3 lbs total)

  • coarse salt and ground pepper

  • 10

    oz white mushrooms, trimmed and quartered

  • 1/4

    c all-purpose flour

  • 1

    can (28 ounces) whole tomatoes in juice, broken up with spoon

  • 1

    c dry white wine, such as Sauvignon Blanc

  • 2

    medium onions, each cut into 8 wedges

  • 4

    cloves garlic, sliced

  • 1/3

    c pitted green olives, halved

  • 1

    tube (16 oz) plain prepared polenta, sliced into 12 rounds

Directions

In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sies of polenta slices with remaining tablespoon oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10-15 minutes. Serve chicken cacciatore over polenta.

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