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Chicken Cacciatore Over Polenta

H-E-B Showtime, January 2012



Quick and easy


Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


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 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 juices 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-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
H-E-B Showtime, January 2012

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