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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 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.

Nutritional Information


No Nutritional Information Available


Source


H-E-B Showtime, January 2012