- 4 (5 ounce) boned, skinned chicken thighs
- 1 teaspoon Safeway SELECT Verdi Olive Oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic, peeled and minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary
- Salt and pepper
- 1 (16 ounce) tube prepared polenta
- 1 tablespoon chopped parsley
- Safeway SELECT Verdi Grated Parmesan Cheese
- Rinse chicken and pat dry; remove and discard excess fat.
- 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.
- 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.
- Meanwhile, cut polenta cylinder crosswise into 1/2-inch-thick rounds, set on a baking sheet, brush with olive oil, and broil 4 to 6 inches from heat until lightly browned.
- Arrange polenta on plates and top with equal portions of chicken and sauce; sprinkle with parsley. Add parmesan cheese and more salt and pepper to taste.