Chickent Cacciatore with Polennta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 459.2
  • Total Fat: 19.6 g
  • Cholesterol: 95.8 mg
  • Sodium: 842.1 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 29.8 g

View full nutritional breakdown of Chickent Cacciatore with Polennta calories by ingredient
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Submitted by: JMNWITH3

Number of Servings: 4


    1.25 lb boneless, skinless chicken thighs, visible fat removed, each cut into three
    1/8 tsp salt
    1/8 freshly ground pepper
    1 Tbsp olive oil
    1 tsp minced garlic
    1 can (14.5 oz) crushed fire-roasted tomatoes
    1/2 cup pitted Kalamata olives
    2 1/2 cups water
    3/4 cup cornmeal
    1/2 tsp salt
    1/2 cup grated parmesan cheese


1. Sprinke chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook 6-7 minutes, turning once, until golden and almost cooked through. Remove chicken to a plate.
3. Add onion to pan; cook about 3 minutes, stirring tow or three times, until golden. Add garlic; cook 30 seconds or until fragrant. Add tomatoes, olives and reserved chicken; stir to incorporate flavorful brown bits on bottom of pan. Cover and cook 4 minutes or until chicken is cooked through.
4. Meanwhile, prepare Polenta: Put water in a 2-qt glass measure or microwave-safe bowl. Whisk in the cornmeal and salt; cover and microwave on high, stirring occasionally. Mixture will gradually thicken, then stop getting any thicker. Stir in cheese.
5. Spoon polenta on plates. top with chicken and sauce.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JMNWITH3.


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