Skillet Cacciatore

What could be better than chicken cacciatore that is easy to fix and served with polenta. The recipe comes from the Family Circle magazine.

• Ready In: 30 mins
• Serves: 6

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 1/2ounce) 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.