Categories: Main Dish

Ingredients

• 3 cups vegetable stock
• 6 roasted tomatoes
• 1 large red bell pepper
• 2 pounds boneless chicken thighs
• 3 tablespoons olive oil
• 1/2 pound mushrooms
• 1 large sweet onion
• 3 garlic cloves
• 1/4 cup beef stock
• 1 1/2 teaspoon smoked sweet paprika
• 1 cup polenta
• 1/2 cup gouda cheese

Directions

1. Char pepper under broiler until blackened.

2. Place charred peppers in a bowl nad cover with plastic wrap and thinly slice.

3. Season chicken liberally with salt and pepper.

4. Heat olive oil and brown chicken on each side.

5. Add olive oil and brown mushrooms until browned.

6. Add the onions and garlic and season with salt and pepper.

7. Deglaze pan with beef stock; cooking for about 10 minutes.

8. Stir in the prepared tomatoes, peppers and paprika.

9. Cook an additional 10 minutes.

10. Cool the chicken and store for make ahead meal.

11. On the evening reheat chicken and prepare polenta with stock and add cheese.

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