Quick Chicken Cacciatore with Cannelini Beans and Polenta
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Serves: 4-5
 
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 3-4 chicken thigh fillets (400g max), skinned and well trimmed, cut into thirds
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large red (mild) chilli, deseeded and finely sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 red capsicum, cut into strips
  • 1 zucchini, cut in half lengthways, then sliced 1cm wide
  • 3 medium roma tomatoes, diced
  • 12 green Sicilian olives
  • 1 cup (250ml) red wine
  • 400g can chopped tomatoes
  • 400g can cannellini beans (or navy beans), drained and rinsed
  • 3 teaspoons Massel chicken stock powder
  • 2 tablespoons chopped flat-leaf parsley
  • 3 cups boiling water
  • 1 cup polenta
  • 1 cup low fat milk
Instructions
  1. Heat a large deep fry pan over medium heat
  2. When hot, add the oil and chicken thighs. Cook for 3 minutes until browned, then turn over and cook for a further 1 minute
  3. Transfer to a plate and return pan to medium heat with onion and cook, stirring, for 2 minutes or until softened (add a little water if it starts to stick)
  4. Add the garlic, chilli and rosemary, then cook for a further 1 minute or until fragrant
  5. Add the capsicum, zucchini, fresh tomatoes, olives and red wine, then cook for 3-4 minutes until the liquid is reduced by half
  6. Add tinned tomatoes, then return the chicken to the pan along with the cannellini beans and 2 teaspoons of chicken stock powder
  7. Bring to a simmer and cook for 10 minutes or until chicken is cooked through
  8. Meanwhile, cook the polenta: Place the 3 cups boiling water in a large saucepan, add 1 teaspoon of chicken stock powder, then slowly pour in the polenta while you mix with a wooden spoon to prevent any lumps forming (be careful as the polenta will plop and may splurt onto your hand)
  9. Cover the saucepan with a lid, reduce the heat and simmer for 15 minutes, stirring every 5 minutes
  10. Add the milk, then cook for a further 5 minutes with the lid on
  11. Divide polenta between 4 warmed plates, then pile chicken cacciatore on top
  12. Sprinkle with parsley and serve with sautéed kale
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/07/10/quick-chicken-cacciatore-with-cannelini-beans-and-polenta/