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
1/2 cup Black olives, pitted and chopped
1/2 cup Water
1 tube (1 lb) Prepared polenta
1. 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.
2. Stir into same skillet the tomato sauce, 1/2 of the bag of peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 - 18 minutes, until fork can be inserted in chicken with ease.
3. While the chicken is cooking, slice the polenta into 1/2 inch thick rounds.
4. 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.
5. To serve, place the polenta slices on serving dish. Top with chicken; spoon sauce on top.
Yield: serves 4.
Courtesy of National Chicken Council.