Name: Chicken and Polenta
Ingredients: 8 Chicken thighs (boneless and skinless or bone-in, skin on); 2 tablespoons Olive oil; 2 -1/2 cups Tomato sauce; 1 14 oz bag Sliced sweet peppers (frozen); 1/2 cup Black olives (pitted and chopped); 1/2 cup Water; 1 tube (1 lb Prepared polenta)

Chicken and Polenta

Chicken and Polenta

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Servings

Ingredients

8 Chicken thighs boneless and skinless or bone-in, skin on
2 tablespoons Olive oil
2 -1/2 cups Tomato sauce
1 14 oz bag Sliced sweet peppers frozen
1/2 cup Black olives pitted and chopped
1/2 cup Water
1 tube 1 lb Prepared polenta

Instructions

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, ½ of the bag of peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15—18 minutes, until fork can be inserted in chicken with ease.
While the chicken is cooking, slice the polenta into ½ 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.
Source: Chicken Council