- 4 ServingsServings
- 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
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