🍽️

Chicken Cacciatore over Parmesan Polenta

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed any prep ideas.
  • 🍋 Use equal parts lemon juice and water in place of wine if you prefer.
  • 🍞 If you have extra cheesy bread, definitely serve it toasted with this dish to soak up the sauce.

Ingredients:

  • 4 Skinless/boneless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, divided
  • 1/2 a small onion
  • 8 oz crimini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 14.5 oz can chopped tomatoes
  • 1 yellow or red bell pepper
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp crushed red pepper flakes
  • Polenta
  • 1/2 cup polenta (I use Bob’s Red Mill)
  • 1.5 cups of water
  • 1/2 tsp salt
  • 1/2 cup parmesan
  • or
  • 4 oz of your favorite pasta, such as spaghetti, fettuccine, egg noodles, or zoodles!

Directions:

  1. 🔪 Veg Prep (can be done up to 3 days before)
    1. Slice mushrooms.
    2. Mince garlic.
    3. Slice bell pepper.
    4. Thinly slice onion.
  2. Instant Pot Chicken
    1. Sprinkle chicken with salt and pepper.
    2. Place IP on saute mode. Add 1 tbsp of oil.
    3. Once hot add chicken and cook until browned on both sides, turning once. Repeat with remaining chicken. Set chicken aside.
    4. Add remaining oil to pot, add onions, mushrooms, and salt and pepper. Cook for 4-5 minutes or until tender.
    5. Add garlic and cook for 30 seconds.
    6. Add wine and simmer for 5 minutes.
    7. Add tomatoes (with juices), peppers, rosemary, pepper flakes, and chicken to pot. Set on high pressure for 8 minutes. Quick release pressure.
    8. Start the polenta when the Instant pot has 5 minutes left on the time. Assuming your polenta package instructions are for quick polenta.
  3. Polenta (cook according to your packages instructions)
    1. Once the polenta is cooked, stir in 1/2 a cup of shredded parmesan.
  4. Serve
    1. Serve Chicken Cacciatore over parmesan polenta.