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Chicken Cacciatore With Polenta

deasia's picture
Ingredients
  Broiler fryers 4 Pound
  Olive oil/Salad oil 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Onion 1 1⁄2 Cup (24 tbs)
  Garlic 1 Clove (5 gm)
  Canned italian tomatoes 17 Ounce
  Parsley 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red wine 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Wash chicken and pat dry with paper towels.

MAKING
2. In Dutch oven heat oil and butter and brown well on all sides adding a few chicken pieces at a time and brown well on all sides.
3. Remove as browned and set aside.
4. Add onion and garlic to Dutch oven and saute until golden-brown—about 5 minutes.
5. Add tomatoes, parsley, salt, basil and pepper mix well, mashing tomatoes with fork and bring to boiling.
6. Reduce heat and simmer, uncovered, 20 minutes.
7. Add browned chicken and the wine and simmer, covered, 45 to 50 minutes until chicken is tender.
8. Spoon chicken and some of sauce over prepared polenta and serve passing rest of sauce.

SERVING
9. If desired, garnish with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
8

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