Originally uploaded by nehifamily
Ok so normally my cacciatore is done with equal parts boneles skinless thighs and breasts and simmered in the slow cooker all day. Days like today, I don’t get started on dinner until 4pm.
So I had 4 large chicken breasts thawed and marinated in Italian seasoning and Italian dressing. I seasoned and marinated them in a vac bag before freezing.
I sliced 1/4 an onion and pressed 4 cloves of garlic into a hot saute pan with olive oil. Then I sliced the chicken breasts into thick medallions and cooked them about 1/2 way in the skillet before adding 1 lb sliced mushrooms, 1 can spaghetti sauce, 2 cans diced tomatoes. I let it simmer for 30 minutes. It’s not as thick as I’d like because of the moisture from the mushrooms, but pretty decent for a 30 minute meal. Simmering longer, uncovered, would make for a thicker sauce….or using 1 can tomato paste instead of 1 of the cans of tomatoes.
In a dutch oven I cooked 6 cups chicken stock and 2 cups polenta until thick. Then added 4 tbsp butter and 1 cup shredded parm cheese.
I also did some noodles because the kids like their sauce over noodles and their polenta with just cheese.