Chicken Cacciatore (35 minutes)

6 boneless skinless chicken thighs

2 cups strained tomatoes (canned or Pomi)

1/2 cup chicken stock

1 yellow (or orange or red) bell pepper

1 medium onion

2 cloves garlic

2 sprigs fresh rosemary (or 1 tsp dried if you don’t have fresh)

2 tsp capers

3/4 tsp anchovy paste

1 cup instant polenta

4 cups water

olive oil, salt and pepper

Season the chicken liberally with salt and pepper. Add about 3 Tbls olive oil to a 10 inch saute pan over medium flame. Dredge the chicken in the flour, shaking off the excess, and add the chicken to the hot oil. Cook the chicken until golden brown, about 4 minutes on each side, turning once or twice for even browning.

While the chicken is browning dice the onion, pepper and garlic, and chop the rosemary.

Once the chicken is golden, add the onion, pepper, garlic, rosemary and anchovy paste to the pan. Stir to mix, then add the tomato and chicken stock. Cover and let cook on medium/low heat (the tomato should be simmering) for 20 minutes.

After 15 minutes, boil the 4 cups of water in a saucepan. When the water is boiling add about a teaspoon of salt and slowly sprinkle in the polenta, stirring constantly with a whisk. The polenta is done when it thickens, about 3 minutes. 

Plate the polenta, and spoon the sauce and chicken on top.