Chicken Cacciatore Over Polenta

Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings

H-E-B Showtime, January 2012


1Tbsp.H-E-B Pure Olive Oil,

1 1/2lb.skinless chicken thighs,

1mediumonion, chopped,

8oz.sliced mushrooms,

1Tbsp.minced garlic,

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

1can (8 oz.)tomato sauce,

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

1c.yellow cornmeal, preferably stone-ground,

•grated Parmesan cheese,


1Heat 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.

2Add 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 juices on plate. Bring to a boil; reduce heat to medium-low and simmer 10 minutes or until chicken is done. Season to taste.

3While 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 top with Parmesan cheese.

Nutritional Information

No Nutritional Information Available

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