Chicken Cacciatore with Polenta
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INGREDIENTS 1-1/4 pounds skinless, boneless chicken thighs, fat trimmed, each cut in thirds
1/8 teaspoon each salt and pepper
1 tablespoon oil
1 large onion
1 teaspoon minced garlic
1 (14-1/2-ounce) can fire-roasted crushed tomatoes
1/2 cup pitted kalamata olives, optionalPOLENTA
2-1/2 cups water
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup grated Parmesan cheeseGarnish, chopped parsley
Season chicken with salt and pepper.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and, turning once, cook 6 to 7 minutes until golden and almost cooked through. While chicken cooks, slice onion. Remove chicken to plate.
Add onion to pan; sauté 3 minutes or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives, and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes or until chicken is done.
Meanwhile, prepare Polenta - Place water and salt in a microwave-safe bowl. Whisk in cornmeal, cover and microwave, stirring occasionally, until mixture starts to thicken. Stir in cheese.
Spoon Polenta onto plates. Top with chicken and sauce; sprinkle with parsley.
Makes 4 servings