Ingredients Jump to Instructions ↓

  1. 1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds

  2. 1/8 tsp each salt and pepper

  3. 1 Tbsp oil

  4. 1 large onion

  5. 1 tsp minced garlic

  6. 1 can (14 1/2 oz) fire-roasted crushed tomatoes

  7. 1/2 cup pitted kalamata olives POLENTA

  8. 1/2 tsp salt

  9. 3/4 cup cornmeal

  10. 1/2 cup grated Parmesan cheese Garnish: chopped parsley

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook, turning once, 6 to 7 minutes until golden and almost cooked through.

  3. Meanwhile, slice onion. Remove chicken to a plate.

  4. Add onion to pan; sauté 3 minutes, or until golden. Add garlic; cook 30 seconds, or until fragrant. Add tomatoes, olives and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes, or until chicken is cooked through.

  5. Meanwhile, prepare Polenta: Put 2 1/2 cups water and the salt in a large microwave-safe bowl. Whisk in cornmeal, cover and microwave on high, stirring occasionally, until mixture starts to thicken. Stir in cheese.

  6. Spoon Polenta on plates. Top with chicken and sauce.


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