Notes: To save time, you can use purchased cooked polenta, often sold refrigerated in cylinders in supermarkets (near the cheese). Skip step 4; instead, cut cylinder crosswise into 1/2-inch-thick rounds, lay on a baking sheet, brush with olive oil, and broil 4 to 6 inches from heat until lightly browned, or grill oiled rounds. In step 5, arrange polenta rounds on plates and top with chicken cacciatore.
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- Calories: 560
- Calories from fat: 13%
- Protein: 46g
- Fat: 7.9g
- Saturated fat: 1.7g
- Carbohydrate: 75g
- Fiber: 12g
- Sodium: 735mg
- Cholesterol: 118mg
- 4 boned, skinned chicken thighs (5 oz. each)
- 1 teaspoon olive oil
- 1 onion (8 oz.), peeled and chopped
- 2 carrots (8 oz. total), peeled and chopped
- 8 ounces sliced mushrooms (about 3 cups)
- 2 cloves garlic, peeled and minced
- 1 can (14 1/2 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary
- Salt and pepper
- 1 quart fat-skimmed chicken broth
- 1 cup polenta or yellow cornmeal (see notes)
- 1 tablespoon chopped parsley
- Grated parmesan cheese
- 1. Rinse chicken and pat dry; remove and discard excess fat.
- 2. Pour olive oil into a 5- to 6-quart nonstick pan over high heat; when hot, add chicken and cook, turning once, until browned on both sides, 5 to 7 minutes total. Transfer to a plate.
- 3. Add onion, carrots, mushrooms, and garlic to pan; stir often until mushrooms begin to brown, 8 to 10 minutes. Add tomatoes and their juices, tomato sauce, rosemary, and the chicken with any accumulated juices; bring to a simmer, cover, reduce heat to low, and cook for 5 minutes. Turn chicken over and simmer, covered, until no longer pink in center of thickest part (cut to test), about 5 minutes longer. Season to taste with salt and pepper.
- 4. Meanwhile, in a 3- to 4-quart pan, stir broth and polenta until well blended. Bring to a boil over high heat, stirring often; reduce heat to low and stir often until polenta is creamy and smooth to bite, 8 to 12 minutes (about 3 minutes for cornmeal).
- 5. Spoon polenta into wide bowls or onto rimmed plates. Top with equal portions of chicken and sauce; sprinkle with parsley. Add parmesan cheese and more salt and pepper to taste.
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