Chicken, Polenta, and Red Pepper Ragout

• 1 leek (white and pale green part only)
• 1 medium onion
• 1 red bell pepper
• 1 large garlic clove
• 2 tablespoons olive oil
• 2 skinless boneless chicken breast halves (about 3/4 pound total)
• a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll)
• 1 cup canned chopped tomatoes
• 1/8 teaspoon dried thyme, crumbled
• 1 tablespoon chopped fresh flat-leafed parsley leaves

1. Halve leek lengthwise and cut crosswise into 1/2-inch pieces.
2. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain.
3. Chop onion and cut bell pepper into 1-inch pieces.
4. Mince garlic.
5. In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes.
6. Transfer vegetables to a bowl.
7. Pat chicken dry and cut crosswise into 1/2-inch-thick strips.
8. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
9. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute chicken, stirring, until golden, about 3 minutes.
10. Add polenta and cook, stirring occasionally, 1 minute.
11. Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes.
12. Season ragout with salt and pepper.

onion, red bell pepper, garlic, olive oil, chicken breast halves, polenta roll, tomatoes, thyme, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/chicken-polenta-and-red-pepper-ragout-14622 (may not work)