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Chicken Cacciatore Over Polenta
Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients

1 Tbsp. H-E-B Pure Olive Oil

1 1/2 lb. skinless chicken thighs

1 medium onion, chopped

8 oz. sliced mushrooms

1 Tbsp. minced garlic

1 can (14 1/2 oz.) Italian-style diced tomatoes

1 can (8 oz.) tomato sauce

1 carton (32 oz.) H-E-B Chicken Broth

1 c. yellow cornmeal, preferably stone-ground

• grated Parmesan cheese

Directions


Heat olive oil in 5 or 6-quart pot over medium-high heat. Add chicken
and cook about 5 minutes per side or until browned nicely. Transfer to
a plate and set aside.
Add onion to same skillet; sauté about 3 minutes. Add mushrooms
and garlic, cook 5 minutes or until mushrooms begin to brown. Stir in
tomatoes and tomato sauce, and return chicken to pot, including any j
uices on plate. Bring to a boil; reduce heat to medium-low and simmer
10 minutes or until chicken is done. Season to taste.
While chicken cooks, place chicken broth in 3-quart pot over medium-hi
gh heat and bring to boil. Stir in cornmeal and return to a boil; redu
ce heat to medium-low. Cook 10 minutes, stirring frequently, until pol
enta is smooth and creamy. Serve chicken over polenta and top with Par
mesan cheese.

Nutritional Information


No Nutritional Information Available


Source


H-E-B Showtime, January 2012