Chicken cacciatore with cheesy polenta

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chicken cacciatore with cheesy polenta
  • 1 tablespoon vegetable or olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, finely chopped
  • 400 gram can diced tomatoes
  • 1 teaspoon dried oregano leaves
  • 500 gram chicken thigh fillets, halved,fat removed
  • 100 gram button mushrooms, sliced
  • 1 cup instant polenta (cornmeal)
  • 1 cup grated tasty cheese
  • 2 tablespoon chopped flat-leaf parsley


Chicken cacciatore with cheesy polenta
  • 1
    Heat oil in a large frying pan over moderately high heat. Add onion, celery and carrot; cook and stir for 4 minutes or until softened. Stir in tomato, oregano, 1 cup water, chicken and mushroom. Bring to the boil. Reduce heat; cook, covered, for 20 minutes, stirring occasionally, or until chicken is cooked.
  • 2
    Meanwhile, bring 4 1/2 cups water to the boil in a large saucepan over moderate heat. Gradually stir in polenta. Reduce heat; cook and stir for 5 minutes or until thick. Remove from heat. Add cheese; stir until smooth. Season.
  • 3
    Spoon polenta onto serving plates. Top with chicken cacciatore. Serve sprinkled with parsley.


Pour any leftover polenta into a small, oiled cake pan. Cut into pieces and serve with another meal.