Recipe by Sunset magazine
"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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boned, skinned chicken thighs (5 oz. each)
1 (8 ounce)
onion, peeled and chopped
carrots, peeled and chopped
garlic, peeled and minced
1 (14.5 ounce) can
1 (8 ounce) can
minced fresh rosemary leaves or crumbled dried rosemary
Salt and pepper
fat-skimmed chicken broth
polenta or yellow cornmeal (see notes)
Grated Parmesan cheese
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!
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.
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.
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.
cooked up a treat!
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.
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 cut the vegtable portion in half next time I make this.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cacciatore from Sunset's Kitchens
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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