Red Interior
Henri Matisse
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"To cook is to create. And to create well...is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne

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Friday, November 10, 2006

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Couch Peppers
J. Alex Potter
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Chicken, Polenta and Red Pepper Ragout
Gourmet Archives

 1 leek
1 medium onion
1 red bell pepper
1 large garlic clove
2 skinless, boneless chicken breast halves (about 3/4 pound total)
A 1/2-pound piece purchased plain polenta roll
1 cup canned chopped tomatoes
1/8 teaspoon dried thyme, crumbled
1 tablespoon chopped fresh parsley leaves

 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 nonstick 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. Transfer vegetables
to a bowl.
Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute. Stir in cooked vegetables, tomatoes, thyme and parsley. Simmer, stirring, until heated through, about 2 minutes. Season with salt and pepper. Serves 2.
 

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