Chicken Cacciatore Over Polenta
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
Heat olive oil in 5 or 6-quart pot over medium-high heat. Add chicken and cook about 5 min
utes 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 c
hicken to pot, including any juices on plate. Bring to a boil; reduce heat to medium-low a
nd simmer 10 minutes or until chicken is done. Season to taste.
While chicken cooks, place chicken broth in 3-quart pot over medium-high heat and bring to
boil. Stir in cornmeal and return to a boil; reduce heat to medium-low. Cook 10 minutes,
stirring frequently, until polenta is smooth and creamy. Serve chicken over polenta and to
p with Parmesan cheese.
No Nutritional Information Available
H-E-B Showtime, January 2012