Source: 99% Fat-Free, Healthy Cooking

Chicken Cacciatore with Polenta
If you use frozen instead of fresh peppers, eliminate the 2 tablespoons of water.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


8 ounces (about 1) green bell pepper
6 ounces boneless skinless chicken breast
1 14 1/2 oz. Can diced tomatoes, with basil, garlic and oregano
1 cup white onion, chopped
2 tablespoons water
1 1/3 cups sliced white button mushrooms
1/2 teaspoon minced fresh garlic
1 can (8 ounces) tomato sauce
1 bay leaf
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 cup dry red wine
12 ounces polenta

Trim, seed, and dice the bell pepper (about 1 cup). Cut the chicken into 3/4-inch cubes. Drain the tomatoes.

Preheat a large skillet over medium-high heat.

Combine the onion, bell pepper, and water in the hot skillet and sauté for about 3 minutes until the onion is translucent. Add the mushrooms and garlic and cook for 1 minute. Stir in the chicken. Cook, stirring constantly, until the meat is no longer pink, 1 to 2 minutes more. Stir in the tomatoes, tomato sauce, bay leaf, black pepper, salt, and celery seed. Bring to a boil, cover, reduce the heat to medium-low, and simmer for 20 minutes.

Meanwhile, preheat the broiler. Cut the polenta into eight 1/2-inch-thick slices and place them on a broiler tray lined with aluminum foil. Broil the polenta cakes for about 2 minutes per side, until lightly browned.

When the chicken has simmered, uncover the skillet, remove the bay leaf, and add the wine. Raise the heat to high and boil for 2 minutes.

For each serving, top 2 slices of polenta with 1 cup of the stew.

Note: See our recipe for Polenta.