chicken cacciatore with polenta.
Company coming over this weekend?
Have a little extra time to put together an impressive meal?
Give this chicken cacciatore with polenta a spin. Paired with a salad, your meal is sure to be tasty and cost-effective, especially if you can find a whole fryer for $1.49/lb or split breasts for $.99/lb.
Saute chicken in a little olive oil. This recipe includes the skin on. Oh shoot.
After cooking the chicken, remove it from the pan and saute onions, peppers and mushrooms. I used green bell pepper as it was on sale this week for $.49 per pepper (you can use whatever color pepper you’d like).
Chicken Cacciatore with Polenta
What You’ll Need:
3-4 pound fryer, cut into pieces (I used 3 split chicken breasts…look for $1.49/lb on fryer or $.99/lb on split breasts)
salt and pepper
1 tablespoon olive oil
1 yellow onion, chopped
1 bell pepper, seeded and chopped
1 pound mushrooms, sliced
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 cup red wine
1 can (28 ounces) diced tomatoes, drained
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves
1 teaspoon red pepper flakes
1 teaspoon fresh rosemary
salt and pepper
2 cups water
2 cups milk
1 cup cornmeal
Sprinkle chicken with salt and pepper. In a large pan with a lid, heat oil over medium-high heat until hot. Add chicken and cook, uncovered, until browned on both sides, about 10 minutes. Transfer to a plate and set aside.
Return to medium heat and add onion and bell pepper, cooking uncovered and stirring occasionally until softened for about 5 minutes. Add mushrooms and garlic and cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Stir in basil, oregano and red pepper flakes (if using).
Add red wine and raise heat to high until liquid boils. Cook uncovered until the wine is reduced by half, about 5 minutes. Stir in tomatoes and bring to a boil. Return chicken to the pan and cover tightly. Reduce heat to medium-low and simmer until chicken shows no signs of pink when cut into near the bone, about 30 minutes.
Transfer chicken to a serving platter and cover to keep warm. Bring sauce to a boil over high heat and cook, uncovered, until it thickens, about 3-5 minutes. Season with salt and pepper. Pour over the chicken and serve immediately over the hot polenta.
Heat butter and olive oil in a large saucepan. Add garlic, red pepper flakes, rosemary, salt and pepper and saute for 1 minute. Add water and milk and bring to a boil. Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat for a few minutes until bubbly and thick.
TOTAL: $7.95 or $1.98 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
476 calories per serving
23 grams of fat
27 grams protein
4 grams fiber