Chicken, Polenta, and Red Pepper Ragoût


  • 1 leek (white and pale green part only)
  • 2 skinless boneless chicken breast halves
  • 1 tablespoon fresh flat-leafed parsley leaves
  • 1 red bell pepper
  • 1 medium onion
  • 1 large garlic clove
  • 2 tablespoons olive oil
  • + 3 more ingredients
    • 1 cup canned chopped tomatoes
    • 1 1/2-pound piece store-bought plain polenta roll
    • 1/8 teaspoon dried thyme

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. In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in ...

View full recipe at Epicurious


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