Chicken cacciatore with creamy polenta
Nutrition Info.(per serve)
- 4 x 125g skinless chicken thigh fillets, fat trimmed
- 1 medium red capsicum, thinly sliced
- 8 pitted kalamata olives, halved
- 400g jar tomato pasta sauce
- ¼ cup white wine
- 1 teaspoon dried oregano
- 1½ cups reduced-salt chicken stock
- ¾ cup instant polenta
- 2 tablespoons grated parmesan
- 2 bunches broccolini, or 4 cups broccoli florets, steamed
- fresh herbs, to garnish (optional
Total fat 15g
Saturated fat 3g
Dietary fibre 7g
1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook chicken thighs for 1 minute each side, or until golden.
2 Add capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and ¼ cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.
3 Meanwhile, in a medium saucepan set over a high heat, place stock and 1¼ cups of water. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.
4 Serve cacciatore with creamy polenta and steamed broccolini. Garnish with herbs, if using.
Make it gluten free: Check tomato pasta sauce and stock are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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