Chicken Cacciatore

Chicken Cacciatore
Photo by James Carrier

Ingredients

  • 2 carrots (8 oz. total), peeled and chopped
  • 1 can (14 1/2 oz.) diced tomatoes
  • Salt and pepper
  • 4 boned, skinned chicken thighs (5 oz. each)
  • 1 quart fat-skimmed chicken broth
  • 1 cup polenta or yellow cornmeal (see notes)
  • 1 onion (8 oz.), peeled and chopped
  • + 7 more ingredients
    • 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary
    • Grated parmesan cheese
    • 1 can (8 oz.) tomato sauce
    • 1 teaspoon olive oil
    • 8 ounces sliced mushrooms (about 3 cups)
    • 1 tablespoon chopped parsley
    • 2 cloves garlic, peeled and minced

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 pa...

View full recipe at My Recipes

Comments

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