Skillet Cacciatore

Name: Skillet Cacciatore
Ingredients: 1 tablespoon olive oil; 2 12 lbs boneless skinless chicken thighs, cut into pieces; 12 teaspoon salt; 18 teaspoon black pepper; 2 (14 1/2 ounce) cans Italian-style diced tomatoes; 12 cup marsala wine; 1 (16 ounce) packagefrozen mixed peppers, cut in strips; 1 13 cups instant polenta

8 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 12 lbs boneless skinless chicken thighs, cut into pieces
12 teaspoon salt
18 teaspoon black pepper
2 (14 1/2 ounce) cans Italian-style diced tomatoes
12 cup marsala wine
1 (16 ounce) packagefrozen mixed peppers, cut in strips
1 13 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.