Skillet Cacciatore

• 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

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.

olive oil, chicken thighs, salt, black pepper, italianstyle, marsala wine, mixed peppers, instant polenta

Taken from www.food.com/recipe/skillet-cacciatore-98631 (may not work)