- 4
Ingredients
- Chicken:
- 1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds
- 1/8 tsp each salt and pepper
- 1 Tbsp oil
- 1 large onion, thinly sliced
- 1 tsp minced garlic
- 1 can (14-oz) fire-roasted crushed tomatoes
- 1/2 cup pitted kalamata olives
- Polenta:
- 2 1/2 cups water
- 1/2 tsp salt
- 3/4 cup cornmeal
- 1/2 cup grated Parmesan cheese
- Garnish: chopped parsley
Preparation
Step 1
Chicken:
1. Season chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook 6 to 7 minutes, turning once, until golden and almost cooked through. While chicken cooks, slice onion. Remove chicken to a plate.
3. Add onion to pan; saute 3 minutes, or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes, or until chicken is cooked.
Polenta:
1. While chicken cooks, place water and salt in a micro-wave safe bowl. Whisk in cornmeal, cover and microwave, stirring occasionally, until mixture starts to thicken. Stir in cheese.
2. Spoon polenta onto plates. top with chicken and sauce; sprinkle with parsley.