Chicken Cacciatore
Notes: To save time, you can use purchased cooked polenta, often sold refrigerated in cylinders in supermarkets (near the cheese). Skip step 4; instead, cut cylinder crosswise into 1/2-inch-thick rounds, lay on a baking sheet, brush with olive oil, and broil 4 to 6 inches from heat until lightly browned, or grill oiled rounds. In step 5, arrange polenta rounds on plates and top with chicken cacciatore.
- Servings: 4
Source: Sunset Magazine
Ingredients
- boned, skinned chicken thighs
- teaspoon olive oil
- onion , peeled and chopped
- carrots , peeled and chopped
- ounces sliced mushrooms
- garlic, peeled and minced
- can diced tomatoes
- can tomato sauce
- teaspoon minced fresh rosemary leaves or crumbled dried rosemary
- Salt and pepper
- quart fat-skimmed chicken broth
- polenta or yellow cornmeal
- tablespoon chopped parsley
- Grated parmesan cheese