Chicken, Polenta, and Red Pepper Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 leek (white and pale green part only) |
1 medium onion |
1 red bell pepper |
1 large garlic clove |
2 tablespoons olive oil |
2 skinless boneless chicken breast halves (about 3/4 pound total) |
a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll) |
1 cup canned chopped tomatoes |
1/8 teaspoon dried thyme, crumbled |
1 tablespoon chopped fresh flat-leafed parsley leaves |
Directions:
1. Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
2. In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
3. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
4. Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.
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