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This recipe for CHICKEN CACCIATORE WITH POLENTA, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Monday, February 14, 2011


2 chickens, cut up
3 T. olive oil
2 T. butter
1 1/2 c. sliced onion
1 c. crushed garlic
1 c. canned tomatoes, undrained
2 T. parsley
1 t. salt
1/2 t. basil
1/4 t. pepper
1/2 c. red wine

1 T. salt
2 c. cornmeal
4 c. water

Brown chicken pieces and set aside. Add onion and garlic to pan and saute for 5 minutes. Add remaining ingredients. Bring to boiling, reduce heat and simmer uncovered 20 minutes. Add chicken and wine and simmer covered 45-50 minutes. Make polenta. Bring water and salt to boil in cast iron skillet. Slowly add the cornmeal stirring constantly. Smooth top. Turn heat low and cook without stirring about 20 minutes. Invert on platter and cover with the chicken cacciatore.




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