Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 8 boneless, skinless chicken thighs

  3. 2 1/2 cups tomato sauce

  4. 1 (14-ounce) bag sliced frozen sweet peppers

  5. 1/2 cup black olives, pitted and chopped

  6. 1/2 cup water

  7. 1 (1-pound)tube prepared polenta, cut into 1/2-inch thick rounds

Instructions Jump to Ingredients ↑

  1. In large deep skillet heat oil over high heat. Add chicken thighs and sautÈ for 5 minutes; turn and sautÈ 5 more minutes until very brown.

  2. Add tomato sauce, 1/2 of the bag of peppers, olives and water. Bring to simmer; reduce heat to low. Cover and cook 15 - 18 minutes, until fork can be inserted in chicken with ease.

  3. Meanwhile, warm large, non-stick skillet or griddle over medium heat. Add polenta slices to the skillet or griddle; cook 7 minutes on each side.

  4. To serve, place the polenta slices on serving dish. Top with chicken; spoon sauce on top.


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