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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 (chicken will cook more in the next step).
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 sides of polenta slices with remaining tablespoon of oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 81 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 68.1mg | 21 % | |
Sodium 505.9mg | 17 % | |
Potassium 532.3mg | 14 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 12.8g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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