Chicken Cacciatore from Sunset's Kitchens

Chicken Cacciatore from Sunset's Kitchens

14

"Boneless skinless chicken thighs are simmered in a tomato and mushroom sauce, then served on a bed of herbed polenta in this classic favorite."
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Ingredients

45 m servings 408 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1505 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  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 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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Footnotes

  • 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.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

I made this without mushrooms because I didn't have any. I added a splash of red wine, some (preheated) Trader Joe's green beans (long and skinny) and a pinch of Italian seasoning instead of Ros...

Most helpful critical review

I don't like polenta so I served this over pasta. It was ok. The rosemary was overpowering. I didn't have any fresh mushrooms, so i used canned. I won't try again.

I made this without mushrooms because I didn't have any. I added a splash of red wine, some (preheated) Trader Joe's green beans (long and skinny) and a pinch of Italian seasoning instead of Ros...

This recipe is wonderful. The only thing I did differently was to add cream of tomato soup, and I served it with white rice instead of polenta. My guests raved about it.

The first time I made this I needed a quick meal and made the sauce just as instructed. I thought it tasted "thin." Then next time I simmered the sauce much longer, and hour or more, before addi...

I don't like polenta so I served this over pasta. It was ok. The rosemary was overpowering. I didn't have any fresh mushrooms, so i used canned. I won't try again.

cooked up a treat! Thanks!

Good recipe. I added green pepper and a little cooking sherry, and threw everything in my slow cooker. Also added some oregano, and used boneless, skinless individually frozen breasts. Omitte...

This was quite tasty, I used oregano instead of rosemary, an allover good solid meal.

This was very good without being amazing. A good 'stick to your bones' hot meal for a cold day. I ended up with way too many vegtables in the sauce, and while they were tasty, I still think I'll...

We really liked this dish. a side salad and crusty bread and you are set!