Safeway Chicken Cacciatore Recipe

  • 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
  1. Rinse chicken and pat dry; remove and discard excess fat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.