This speedy take on an Italian slow braise is thick with tomatoes, onions and mushrooms.

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Name: Chicken Cacciatore with Crisp Polenta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 8 skinless chicken thighs (about 3 pounds total); Coarse salt to taste; ground pepper to taste; 10 ounces white mushrooms trimmed and quartered; 1/4 cup all-purpose flour; 1 can (28 ounces) whole tomatoes in juice broken up with a spoon; 1 cup dry white wine such as Sauvignon Blanc; 2 medium onions each cut into 8 wedges; 4 cloves garlic sliced; 1/3 cup pitted green olives halved; 1 tube (16 ounces) plain prepared polenta sliced into 12 rounds

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INGREDIENTS

3 tablespoons olive oil
8 skinless chicken thighs ; (about 3 pounds total)
Coarse salt ; to taste
ground pepper ; to taste
10 ounces white mushrooms ; trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice ; broken up with a spoon
1 cup dry white wine ; such as Sauvignon Blanc
2 medium onions ; each cut into 8 wedges
4 cloves garlic ; sliced
1/3 cup pitted green olives ; halved
1 tube (16 ounces) plain prepared polenta ; sliced into 12 rounds

Servings

INSTRUCTIONS

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 step 2).

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 oil; season with salt and pepper.

Broil, without turning, until deep golden brown, 10 to 15 minutes.

Serve chicken cacciatore over polenta

NOTES

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Chicken Cacciatore with Crisp Polenta

3 tablespoons olive oil
8 skinless chicken thighs (about 3 pounds total)
 Coarse salt to taste
 ground pepper to taste
10 ounces white mushrooms trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice broken up with a spoon
1 cup dry white wine such as Sauvignon Blanc
2 medium onions each cut into 8 wedges
4 cloves garlic sliced
1/3 cup pitted green olives halved
1 tube (16 ounces) plain prepared polenta sliced into 12 rounds

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 step 2).
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 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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Nutrition

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Serving Size: 1 Serving (568g)
Recipe Makes: 4 Servings

Calories: 343
Calories from Fat: 82 (24%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.6g
Cholesterol 68.1mg		21 %
Sodium 860.8mg		30 %
Potassium 916.3mg		24 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 35g
Protein 24g		34 %
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.

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Calories per serving: 343

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