Chicken Cacciatore with Crisp Polenta

By missmildew

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

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

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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.