Sautéed chicken thighs are simmered in a tomato, sweet bell pepper and black olive sauce and served over warm slices of polenta.

Chicken and Polenta

8 chicken thighs, boneless and skinless or bone-in, skin on
2 tablespoons olive oil
2 1/2 cup tomato sauce
1 (14-ounce) bag sliced sweet bell peppers, frozen
1/2 cup black olives, pitted and chopped
1/2 cup water
1 (16-ounce) tube prepared polenta

1. In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and saute 5 more minutes until very brown. Stir into same skillet the tomato sauce, 1/2 of the bag of peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 to 18 minutes, until fork can be inserted in chicken with ease.
2. While the chicken is cooking, slice the polenta into 1/2 inch thick rounds. Warm a large, non-stick skillet or griddle over medium heat. Place the polenta slices on the skillet or griddle; cook 7 minutes on each side.
3. To serve, place the polenta slices on serving dish. Top with chicken; spoon sauce on top.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.