Chicken and Polenta

Chicken and Polenta

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A Southwestern Experience


8 whole boneless and skinless chicken thighs; or bone-in, skin on
2 tablespoons olive oil
2 1/2 cups Tomato sauce
14 oz sweet peppers; frozen, sliced
1/2 cup Black olives; pitted and chopped
1/2 cup Water
1 1-lb tube Prepared Polenta

Original recipe makes 4



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, _ of the bag of 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 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.


Republished with Permission, National Chicken Council

Alert editor   
Calories Per Serving: 598 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Chicken and Polenta

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free