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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (568g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 343
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