Name: Chicken cacciatore with cheesy polenta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 celery sticks, finely chopped; 1 large carrot, finely chopped; 400 gram can diced tomatoes; 1 teaspoon dried oregano leaves; 500 gram chicken thigh fillets, halved,fat removed; 100 gram button mushrooms, sliced; 1 cup instant polenta (cornmeal); 1 cup grated tasty cheese; 2 tablespoon chopped flat-leaf parsley

Chicken cacciatore with cheesy polenta

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 celery sticks, finely chopped

1 large carrot, finely chopped

400 gram can diced tomatoes

1 teaspoon dried oregano leaves

500 gram chicken thigh fillets, halved,fat removed

100 gram button mushrooms, sliced

1 cup instant polenta (cornmeal)

1 cup grated tasty cheese

2 tablespoon chopped flat-leaf parsley

Method

1.Heat oil in a large frying pan over moderately high heat. Add onion, celery and carrot; cook and stir for 4 minutes or until softened. Stir in tomato, oregano, 1 cup water, chicken and mushroom. Bring to the boil. Reduce heat; cook, covered, for 20 minutes, stirring occasionally, or until chicken is cooked.

2.Meanwhile, bring 4 1/2 cups water to the boil in a large saucepan over moderate heat. Gradually stir in polenta. Reduce heat; cook and stir for 5 minutes or until thick. Remove from heat. Add cheese; stir until smooth. Season.

3.Spoon polenta onto serving plates. Top with chicken cacciatore. Serve sprinkled with parsley.

Pour any leftover polenta into a small, oiled cake pan. Cut into pieces and serve with another meal.
Note

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