Recipe: Chicken and Polenta (using chicken thighs)

CHICKEN AND POLENTA

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 (or 2-3 bell peppers, sliced), divided use
1/2 cup black olives, pitted and chopped
1/2 cup water
1 (1 lb) tube prepared polenta

In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and saute 5 more minutes until very brown.

Stir into same skillet the tomato sauce, 1/2 of the bag of peppers, olives and 1/2 cup 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 1/2-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.

Makes 4 servings
Source: National Chicken Council