Chicken Cacciatore and Polenta

Author: Canadian Living

Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.

  • Portion size 12 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lbs boneless skinless chicken thigh cut_in half
  • 1 onion chopped
  • 3 garlic clove minced
  • 4 cups button mushroom quartered (about 8 oz/250 g)
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 teaspoon crumbled dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (28 oz/796 mL) diced tomato
  • 1/3 cup tomato paste
  • 1 tablespoon balsamic vinegar
Polenta:
  • 5 cups water
  • 3/4 teaspoons salt
  • 1 cup cornmeal
  • 3/4 cups grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons extra virgin olive oil

Method

In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to plate. Drain fat from pan.

Add onion, garlic, mushrooms, carrot, celery, rosemary, oregano, thyme, salt and pepper; sautee until softened and no liquid remains, about 5 minutes.

Add tomatoes and tomato paste; bring to boil. Return chicken and any juices to pan; reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 40 minutes. Stir in vinegar. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)

Polenta: Meanwhile, in large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often with wooden spoon, until thickened enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese and parsley. Spread in greased 13- x 9-inch (3 L) glass baking dish. Let cool until set, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours.)

Cut polenta into 12 squares. Brush both sides with oil; broil, turning once, until hot and golden, about 6 minutes. To serve, spoon cacciatore over polenta.

Nutritional facts <b>Per serving:</b> about

  • Sodium 503 mg
  • Protein 19 g
  • Calories 236.0
  • Total fat 11 g
  • Cholesterol 68 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Cacciatore and Polenta