Chicken Cacciatore from Sunset's Kitchens Recipe -
Chicken Cacciatore from Sunset's Kitchens Recipe
  • READY IN 45 mins

Chicken Cacciatore from Sunset's Kitchens

Recipe by  

"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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Original recipe makes 4 servings Change Servings

    45 mins


  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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  • 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® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

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 Rosemary. It was wonderful served with homeade mashed potatoes and "Jiffy" brand cornbread. I used both thighs and boneless skinless breast. My husband raved about this meal!

Most Helpful Critical Review
Jun 22, 2003

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.


18 Ratings

Jul 20, 2010

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 adding the chicken. It was much better with longer simmering. And of course the day after it was even better, so now I double the recipe and plan leftovers.

Dec 18, 2003

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.

Jul 07, 2004

cooked up a treat! Thanks!

Jan 28, 2004

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. Omitted the diced tomatoes and the polenta. Easy and came out great. Good over rice.

Dec 13, 2004

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

Nov 16, 2004

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 cut the vegtable portion in half next time I make this.


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 1505 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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