Not a fan of polenta?
Try this healthy chicken dinner over pasta instead.
Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
Transfer the mixture to a 6-quart slow cooker.
Stir in chicken, tomatoes, broth and capers.
Cover and cook on Low for 8 hours.
Transfer the chicken to a clean cutting board; let cool for 5 minutes.
Remove bones and return the meat to the slow cooker.
Stir in olives and the remaining 1/4 teaspoon salt.
Cover to keep warm.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat.
Whisk in polenta; cook, stirring often, until thickened, about 3 minutes.
Remove from heat and stir in Parmesan.
Serve the chicken and sauce over the polenta, topped with basil.
Tips
Equipment: 6-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
