Chicken Ciacciatore Over Polenta

2 T. olive oil
1 medium onion, thinly sliced
4 cloves garlic, slivered
4 chicken breast halves with bone and skin
1 green pepper, thinly sliced
8 oz. mushrooms, thinly sliced
14 oz. can chopped Italian tomatoes
pinch red pepper flakes
1 tsp. salt
1 T. dried Italian seasoning
1 cup red wine or beef broth

In a large skillet, heat oil and sauté onion until soft. Add garlic, cook another minute and add chicken breasts, skin side down. Cook on medium high heat until chicken browns.

Turn the chicken over, add green pepper and mushrooms; cook for 5-8 minutes. Add tomatoes, red pepper flakes, salt, Italian seasoning and wine. Cover; simmer for 30 minutes.

For Polenta

  • 2 cups water
  • 1 cup instant polenta
  • 1/2 tsp. salt
  • 1/2 cup grated Romano cheese
  • 1/2 cup chopped fresh parsley

    Bring water to boil, slowly stir in the polenta, salt, cheese and parsley. Stir for 2-3 minutes, until thickened. Taste for seasoning. Place on serving platter and top with chicken and sauce. Add more grated cheese if desired. Serves 4.

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