- 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
- 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 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. 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 and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.