Chicken and Polenta
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Chicken and Polenta
Times
- Ready Time : 0 min
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
Directions
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
Nutrients
Servings Per Recipe: 4
Amount Per Serving
- Calories: 480
- Total Fat: 21g
Posted in
Meat , Appetizers, Main , Super Bowl , American , Budget , Chicken ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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