So, I made this recipe a few weeks ago and still can’t decide what it should be called. Is it braised chicken? Stewed chicken? Maybe? Kind of? No? Then I decided it was really just Chicken Cacciatore with some broccoli thrown in. So, yes, this is Chicken Cacciatore!
I’ve actually been making this chicken dish for a really long time. It’s flavorful and tender. I add green pepper and broccoli for a good dose of veggies. I used to serve it over rice and then finally a few years ago, discovered the complete happiness that is polenta! If you’ve never had polenta, I so highly recommend giving it a try. It’s basically just cornmeal that is boiled and in this recipe, mixed with butter and a good measure of Parmesan cheese.
This dish is pure comfort. I adore the pairing of the Chicken Cacciatore over the creamy polenta. It’s so warm and hearty and is very simple to prepare!
For the Chicken Cacciatore
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 pound boneless chicken breast, cut into 1-inch cubes
3 garlic cloves, minced
1 green bell pepper, seeded and sliced into 1/4-inch strips
2 cups broccoli florets
1 (14-oz) can diced tomatoes
1/2 cup chicken broth
For the Parmesan Polenta
1 cup cornmeal (polenta)
1 cup water
2 cups lowfat or skim milk
2 tablespoons unsalted butter
1/3 cup grated Parmesan cheese
- Heat the olive oil in a deep skillet over medium high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cook the chicken for approximately 7 minutes or until browned, turning each piece every so often. Stir in the garlic and cook for 30 seconds.
- Add the green pepper, broccoli, diced tomatoes (liquid included), and the broth. Season with more salt and pepper. Lower the heat to medium and cover. Simmer the chicken for 15-20 minutes until the chicken and veggies are tender.
- While the chicken mixture is cooking, prepare the polenta, bring the water and the milk to a light boil in a saucepan over medium high heat. Stir in the polenta and cook for about 10-15 minutes, whisking frequently, until the liquid is absorbed and the polenta is cooked. Remove the pan from the heat. Stir in the butter and Parmesan cheese. Add salt and pepper to taste.
- Spoon some of the polenta into a shallow bowl, followed by the chicken mixture. Garnish with fresh parsley, basil, and additional Parmesan cheese. Serve.
Serving Size: 1
Amount Per Serving:
Calories: 500Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gCholesterol: 91mgSodium: 376mgCarbohydrates: 40gFiber: 5gSugar: 11gProtein: 36g