Ingredients

• 2 lbs chicken pieces
• 2 tablespoons flour, seasoned with salt and pepper
• 3 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, cored seeded sliced
• 1 green bell pepper, cored seeded sliced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 3 1/2 ounces prosciutto, torn into pieces
• 1/3 cup marsala wine
• 2/3 cup white wine
• 1/2 cup water
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 cup nicoise olive
• salt & freshly ground black pepper, to taste
• 2 (1 lb) packages ready-made polenta
• 1 garlic clove, minced
• 1 teaspoon fresh parsley, chopped

Instructions

1. Dust the chicken pieces in the seasoned flour. Heat the oil in a large dutch oven over medium-high heat and fry the chicken pieces until golden brown. Remove and set aside.

2. Reduce the heat, add the onions, peppers, and cook, stirring frequently, for 4-5 minutes, until softened and golden. Stir in the garlic, paprikas and prosciutto and fry for another 2-3 minutes.

3. Return the chicken to the pan, pour in the wines, water, and the tomatoes. Stir in the thyme and the olives and season to taste.

4. Bring to a boil, then reduce heat to a simmer, cover the pan and cook for 35-40 minutes, until the chicken is cooked and the sauce is rich and thick.

5. While chicken is simmering, cut the ready-made polenta into 1 inch slices. In a frying pan, heat olive oil then fry garlic for 3-5 minutes. Remove garlic from oil and discard. Fry the slices and when golden and crisp, garnish with fresh parsley. Serve along with chicken.