Quick Chicken Cacciatore

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Season chicken with salt and pepper. In large deep skillet, heat half the oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden, about 5 minutes. Transfer to plate. Set aside.

In same skillet, heat remaining oil over medium-high heat. Add onion, mushrooms, pepper, garlic and thyme; cook, stirring often, about 5 minutes. Return chicken to skillet. Add strained tomatoes and olives; mix to coat well. Bring to boil, cover and continue cooking until chicken is no longer pink inside, about 5 minutes. Serve chicken over Creamy Polenta, if desired.

Creamy Polenta

In large saucepan, bring 3 1/2 cups water to boil; whisk in 2/3 cup fine cornmeal and season with salt and pepper. Reduce heat to medium-low; cook, stirring often, until thick enough to mound on spoon, about 10 minutes. Stir in 1 cup grated Parmesan or pecorino cheese. Makes 4 servings.

Nutritional facts PER SERVING: about

  • Iron 3.1 mg
  • Fibre 3 g
  • Sodium 350 mg
  • Sugars 8 g
  • Protein 27 g
  • Calories 335
  • Total fat 19 g
  • Cholesterol 80 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g
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Lunch & Dinner

Quick Chicken Cacciatore