A delicious Mediterranean dish that’s high in protein and includes a whole grain.
Prep Time:30 minutes
Cook Time:4 hours
Total Time:4 hours 30 minutes
2 sweet onions, diced
2 cloves garlic, minced
2 tablespoons olive oil, divided
16 ounces baby bella mushrooms, sliced
1 bell pepper, diced
2 pounds boneless, skinless chicken thighs
28 ounce can San Marzano peeled tomatoes (use low sodium for DASH)
1 cup white wine, reduced to half cup
1–6 ounce can tomato paste (use low sodium for DASH)
2 teaspoons dried basil
1/4 teaspoon salt
1 tablespoon lemon juice
5 springs rosemary for garnish
6 cups skim lactaid milk
2/3 cup reduced sodium chicken stock
1 1/3 cups medium ground cornmeal
Add one tablespoon oil to large skillet and saute chicken breasts until they are just brown. Place in the bottom of slow cooker along with tomaotes, tomato paste, reduced white wine, seasonings, salt, and lemon juice. Discard any cooking fat remaining in skillet.
Add second tablespoon oil to clean skillet and saute onions until they are translucent Add the garlic and suace until light brown. Add mushrooms and bell peppers. Saute for 2 to 3 minutes. Pour mixture over top chicken in slow cooker. Cover the slow cooker and cook on high for 4 hours until chicken is tender.
For the creamy polenta:
Bring milk and chicken stock to a boil. Gradually add cornmeal stirring constanly with a whisk. Reduce heat to medium low and cook for about 20 minutes or until creamy and thickened, stirring occasionally. Cover ; remove from heat.
Serve polenta topped with chicken thigh and tomato mushroom sauce. Garnish with fresh sprig of rosemary.