|2 servings||calories per servings 440||protein serving 33 g||carbs per serving 45 g||total fat per serving 14 g|
Chicken cacciatore is a dish prepared “hunter’s style,” that is, with the hunter’s wild catch and any herbs and vegetables the hunter gathers along the way. This version is made with a blend of mushrooms, roasted red peppers and oregano, and served over buttery yellow polenta for a meal that’s savory and satisfying, and so quick to put together.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||6 g|
Place a small saucepan with a lid over medium-high heat. Add 1 3/4 cups water and 1/2 teaspoon PeachDish Salt. This is your polenta cooking water.
MISE EN PLACE
• Discard any tough mushroom stems. Thinly slice caps.
• Peel and thinly slice onion.
• Peel and mince garlic.
• Dice red pepper.
• Pick and chop oregano leaves.
• Cut each chicken breast against the grain into 3 equal pieces.
• When water simmers, stir in polenta.
• When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water absorbed, 15-20 minutes.
While polenta cooks:
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken in a single layer. Season with 1/4 teaspoon PeachDish Salt. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip chicken. Cook until browned on other side and opaque throughout, 2-3 minutes.
• Transfer to a bowl. Cover to keep warm.
Add 2 teaspoons cooking oil to skillet. When oil is hot, add mushrooms in a single layer. Cook without disturbing until golden on bottom, 2-3 minutes.
Add onion and garlic. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Stir in tomato sauce, red pepper, oregano, cacciatore spice and 1/2 cup water.
When sauce boils, reduce heat to a simmer. Add chicken (along with any resting juices) back to the skillet. Taste and adjust seasoning as desired with PeachDish Salt.
• Stir butter into polenta. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide polenta between 2 bowls.
• Top with hunter’s chicken, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...