Skillet Cacciatore

Submitted by Barb G.

"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: 30mins
• Ingredients: 8
• 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 1/2 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.

Reviews

[CookbookCarrie]

This was great. I used Beef stock instead of the Marsala wine. We dont generally use wine in anything. Turned out great.