Chicken Cacciatore with Polenta- General Recipes

1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds 1/8 tsp each salt and pepper 1 Tbsp oil 1 large onion 1 tsp minced garlic 1 can (141/2 oz) fire-roasted crushed tomatoes 1/2 cup pitted kalamata olives Polenta 21/2 cups water 1/2 tsp salt

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    Default Chicken Cacciatore with Polenta


    1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds
    1/8 tsp each salt and pepper
    1 Tbsp oil
    1 large onion
    1 tsp minced garlic
    1 can (141/2 oz) fire-roasted crushed tomatoes
    1/2 cup pitted kalamata olives
    Polenta
    21/2 cups water
    1/2 tsp salt
    3/4 cup cornmeal
    1/2 cup grated Parmesan cheese
    Garnish: chopped parsley

    PREPARATION
    1. Season chicken with salt and pepper.

    2. Meanwhile heat oil in large nonstick?skillet over medium-high heat. Add chicken, cover and, turning once, cook 6 to 7 minutes until golden and almost cooked through. While chicken cooks, slice onion. Remove chicken to a plate.

    3. Add onion to pan; sauté 3 minutes or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes or until chicken is done.

    4. Meanwhile prepare Polenta: Place water and salt in a microwave-safe bowl. Whisk in cornmeal, cover and microwave, stirring occasionally, until mixture starts to thicken. Stir in cheese.

    5. Spoon polenta onto plates. Top with chicken and sauce; sprinkle with parsley.

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