CHICKEN CACCIATORE WITH POLENTA
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt., Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon., Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta. Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH GRUYERE AND PARMESAN
Steps:
- Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.
- Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
- Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
- Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.
- Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
- Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.
CHICKEN CACCIATORE WITH CREAMY POLENTA
Classically Italian and wholly comforting, this rustic chicken, tomato and vegetables braise feels special enough to serve at a dinner party without being fussy or complicated. Even the creamy polenta is easy-promise.
Provided by Tablespoon Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 21
Steps:
- Season chicken with 1/2 teaspoon salt and the pepper. Place flour in shallow dish; coat both sides of chicken in flour.
- In 5-quart Dutch oven, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium-high heat. Add chicken; cook about 3 minutes on each side or until browned. Remove chicken to plate; cover to keep warm.
- Reduce heat to medium; add remaining 1 tablespoon oil and 1 tablespoon butter. Add mushrooms; cook 2 minutes, stirring occasionally, until lightly browned. Add onion, carrot and celery; cook about 6 minutes or until vegetables are softened. Add garlic; cook and stir 1 minute. Add white wine; cook 7 to 10 minutes, stirring occasionally, until reduced by half. Stir in tomatoes, broth and rosemary. Heat to boiling. Reduce heat to low. Add chicken breasts; simmer 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, in 4-quart saucepan, heat broth and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes. Remove from heat; stir in Parmesan cheese, whipping cream and 2 tablespoons butter.
- Serve chicken and sauce over polenta.
Nutrition Facts : Calories 780, Carbohydrate 62 g, Cholesterol 170 mg, Fat 6, Fiber 5 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2350 mg, Sugar 15 g, TransFat 1 g
MOM'S CHICKEN CACCIATORE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
- Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
- Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
- Sprinkle with the basil. Serve immediately.
CHICKEN CACCIATORE WITH POLENTA
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4
Number Of Ingredients 17
Steps:
- Sprinkle the chicken pieces with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces, four at a time to avoid over-crowding - and fry until both sides are browned, about 5 minutes on each side. Repeat with the remaining chicken and transfer to a plate.
- Add the onion and bell pepper and saute over medium heat for 5 minutes, until softened. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender. Add the dried herbs and red pepper flakes.
- Add the red wine and bring it to a boil over heat heat until the liquid is reduced by half, about 5 minutes. Add the tomatoes and ground porcini mushrooms. Stir to combine and return to a boil. Return the chicken to the Dutch oven and cover. Reduce the heat to medium low and simmer for 30 minutes, or until the chicken is cooked through, showing no signs of pink when cut into near the bone.
- Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm. Return the sauce to a boil over high heat and cook until it has thickened a little, 3-5 minutes. Add salt and pepper to taste.
- Dish out the polenta onto four plates, arrange two pieces of chicken on top of each serving of polenta, and spoon the sauce and vegetables over the chicken and polenta. Serve immediately.
CREAMY POLENTA
A helping of this velvety polenta soaks up our Chicken Cacciatore's irresistible sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- In a large saucepan, combine the milk and 3 cups water, and bring to a boil. Season with salt. Slowly sprinkle polenta into the liquid, and whisk constantly until all the polenta is incorporated and the mixture begins to thicken. Cook over medium heat, stirring constantly, until mixture has completely thickened; continue to cook, still stirring, for 5 minutes more. Season with salt and pepper. Serve immediately.
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4.9/5 (14)Total Time 32 minsServings 4
- Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high.
- Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.
- Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender.
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4.2/5 (6)Calories 448 per servingTotal Time 8 hrs 25 mins
- Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
- Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
- Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.
- Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
CHICKEN CACCIATORE OVER CREAMY POLENTA | THE FOODIE AFFAIR
From thefoodieaffair.com
Reviews 25Category Main DishCuisine ItalianTotal Time 55 mins
- Season the chicken with salt and pepper to taste. Add 2 tablespoons of oil and 2 tablespoons of butter to a large skillet and heat over medium heat. Add the chicken and brown on all sides (about 7-10 minutes).
- In the same skillet add remaining tablespoon of butter and oil. Saute fresh mushrooms until soft. Fold in bell pepper slices and garlic. Add crushed tomatoes, rosemary, bay leafs, red pepper flakes (optional), porcini mushrooms, 1/4 cup porcini broth, and wine. Simmer for 5 minutes, then pour the sauce over the chicken pieces. Cover tightly with foil and bake at 350 degrees for 30 minutes.
CHICKEN CACCIATORE WITH CREAMY POLENTA - HEALTHY FOOD …
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 389 per serving
- 1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook chicken thighs for 1 minute each side, or until golden.
- 2 Add capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and ¼ cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.
- 3 Meanwhile, in a medium saucepan set over a high heat, place stock and 1¼ cups of water. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.
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