Chicken, Polenta, and Red Pepper Ragoût

Ingredients

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

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