Chicken and Polenta

Recipe by National Chicken Council

Ingredients

8-- Chicken thighs, boneless and skinless or bone-in, skin on

2tablespoons Olive oil

2-1/2cup Tomato sauce

1-- package (14 oz) Sliced sweet peppers, frozen

1/2cup Black olives, pitted and chopped

1/2cup Water

1pound 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, peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 to 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.