Chicken and Polenta
Sautéed chicken thighs are simmered in a tomato, sweet bell pepper and black olive sauce and served over warm slices of 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 sauté for 5 minutes; turn and sauté 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 and fry in a small amount of oil in a large, skillet over medium heat until golden brown on both sides.
- 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.