This savoury saucy chicken dish is perfect for a cold winter's night. Chicken thighs and beans are a great way to bump up the protein, and polenta makes for an inexpensive side dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
- 1 tablespoon olive oil
- 8 boneless skinless chicken thighs (about 1-1/2 lb/675 g), cut in 1-inch (2.5 cm) chunks
- 1 onion chopped
- 8 oz button mushrooms sliced
- 3 cloves garlic minced
- 1 cup sodium-reduced chicken broth
- 1 cup bottled strained tomatoes (passata)
- 1 can white kidney beans drained and rinsed
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian herb seasoning
- 1 pinch salt
- 1/4 cup chopped fresh parsley
- 1 2/3 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter cubed
MethodIn large nonstick skillet, heat 2 tsp of the oil over medium-high heat; brown chicken, about 8 minutes. Transfer to plate.
In same skillet, heat remaining oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, for 3 minutes.
Stir in broth, strained tomatoes, beans, tomato paste, Italian seasoning, salt, and chicken and any accumulated juices; bring to boil. Reduce heat and simmer until thickened, about 15 minutes. Stir in parsley.
Creamy Polenta: Meanwhile, in large saucepan, bring 6 cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat, stirring often, until thick enough to mound on spoon, about 10 minutes. Stir in butter.
Nutritional facts Per serving: about
- Fibre 13 g
- Sodium 961 mg
- Sugars 8 g
- Protein 46 g
- Calories 708.0
- Total fat 26 g
- Potassium 1104 mg
- Cholesterol 172 mg
- Saturated fat 10 g
- Total carbohydrate 72 g
- Iron 44.0
- Folate 65.0
- Calcium 9.0
- Vitamin A 18.0
- Vitamin C 23.0