By Tails
Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and bell peppers to the skillet. Sauté for 3-4 minutes until they are softened.
Add the minced garlic and cook for another minute until fragrant.
Push the vegetables to the side of the skillet and add the boneless chicken thighs. Brown them on both sides (about 3-4 minutes per side).
Add the canned crushed tomatoes and dried oregano to the skillet. Stir to combine with the vegetables and chicken.
Season with salt and pepper to taste and bring the mixture to a simmer. Lower the heat to medium-low and cover. Let it cook for about 20 minutes or until the chicken is cooked through.
Meanwhile, prepare the polenta. Bring 2 cups of water to boil in a saucepan with a pinch of salt.
Slowly whisk in the quick-cook polenta and continue whisking until it thickens. This should take about 5 minutes.
Once the polenta is thick and creamy, remove from heat. Season with salt and pepper to taste.
Serve the chicken cacciatore hot over a bed of creamy polenta. Enjoy!
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This Italian Main Course Dinner recipe is ready in 45 minutes and features boneless chicken thighs, canned crushed tomatoes, onion and other delicious ingredients. Contains 400 calories total.
Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and bell peppers to the skillet. Sauté for 3-4 minutes until they are softened.
Add the minced garlic and cook for another minute until fragrant.
Push the vegetables to the side of the skillet and add the boneless chicken thighs. Brown them on both sides (about 3-4 minutes per side).
Add the canned crushed tomatoes and dried oregano to the skillet. Stir to combine with the vegetables and chicken.
Season with salt and pepper to taste and bring the mixture to a simmer. Lower the heat to medium-low and cover. Let it cook for about 20 minutes or until the chicken is cooked through.
Meanwhile, prepare the polenta. Bring 2 cups of water to boil in a saucepan with a pinch of salt.
Slowly whisk in the quick-cook polenta and continue whisking until it thickens. This should take about 5 minutes.
Once the polenta is thick and creamy, remove from heat. Season with salt and pepper to taste.
Serve the chicken cacciatore hot over a bed of creamy polenta. Enjoy!
Calories per Serving: 400
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