Chicken & Polenta Print Email

8 Chicken thighs, boneless and skinless or bone-in, skin on
2 TBS Olive oil
2 -1/2 cups Tomato sauce
7 oz. Sliced sweet peppers
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 sautˇ for 5 minutes; turn and sautˇ 5 more minutes until very brown. Stir into same skillet the tomato sauce, peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 Š 18 minutes, until fork can be inserted in chicken with ease.

While the chicken is cooking, slice the polenta into 3/4 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.

Serves 4.
Per Serving: 476 calories; 21 g fat; 4 g saturated fat; 36% DV Vitamin A; 251% DV Vitamin C; 18% DV iron

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