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
- 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.
- 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.
- 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.
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