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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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What could be better than chicken cacciatore that is easy to fix and served with polenta. The recipe comes from the Family Circle magazine. Ingredients:
1 tablespoon olive oil |
2 1/2 lbs boneless skinless chicken thighs, cut into pieces |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
1/2 cup marsala wine |
1 (16 ounce) package frozen mixed peppers, cut in strips |
1 1/3 cups instant polenta |
Directions:
1. In a large skillet, heat oil over medium-high heat; Add chicken, salt and pepper; Cook, stirring, until chicken is no longer pink, about 5 minutes.
2. Drain 1 can of diced tomatoes; discard juice; add drained tomatoes, 1 can diced tomatoes with juice and marsala to the chicken in skillet.
3. Bring to boiling;reduce heat and simmer, uncovered, for 10 minutes; Stir in mixed pepper strips; cook longer until chicken is cooked through and peppers are heated, about 5 minutes.
4. Cook polenta as directed on package, Serve cacciatore over polenta.
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