Eat What You Have - Day 2

Alright, time to roll up our sleeves...an honest to goodness recipe!  Tonight we are having Chicken Cacciatore with Parmesan polenta. For any of you non-cookers out there, don't let the fancy name scare you.  It's chicken stew over cheesy cornmeal mash.  I've found that if you give a dish a fancier name in my house, not only do my boys assume I've toiled much harder over it, they assume they are getting something really special and are much more likely to gobble it up.  Trust me, you WILL have to employ this move later in the month with beans and rice.

Chicken Cacciatore with Parmesan polenta
Ingredients:
3 TBSP olive oil
12 boneless, skinless chicken thighs
salt and pepper
1 TBSP dried oregano
10oz mushrooms, sliced
1/3c all purpose flour
1 28oz can diced tomatoes
1c dry wine (I'm using white tonight, but I have used red & it was just as delicious)
2 medium onions, quartered
5 garlic cloves, minced
1/3c pitted green olives
1 12oz jar quartered & marinated artichoke hearts
1 1/4c cornmeal
1/2c grated Parmesan cheese


1. In a Dutch oven or heavy pot, heat 3TBSP oil over med-high.  Season chicken with salt and pepper.  Sear chicken, until browned, 6-8 minutes, working in batches; transfer to a plate.
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2-3 minutes.  Add flour, and cook, stirring, 1 minute.  Add tomatoes, wine, oregano, onions, garlic, olives, and chicken (with any juices).  Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15-20 minutes.  Stir in artichokes during last 5 minutes of cooking.  Season with salt and pepper.
3. While stew is cooking, in a large saucepan combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.  Remove from heat stir in butter, milk, and Parmesan.  Polenta will thicken upon standing.  Serve chicken over polenta.  Serves 6.


Modified from Martha Stewart Everyday Food