Chicken With Tomatoes & Olives Over Polenta

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons flour
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
• 1 tablespoon olive oil
• 1 small onion, cut in half and thinly sliced
• 1/2 cup dry wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup klalamata olive, pitted and coarsely chopped
• 4 slices fresh lemons, rind of (3 inch by 1 inch)
• 6 sprigs fresh thyme, plus additional for garnish
• 2 1/4 cups milk
• 1 (14 ounce) can chicken broth (1 3/4 cups)
• 1 cup yellow cornmeal
• 2 tablespoons butter, cut up
• 1/8 teaspoon black pepper

Recipe

• 1 to prepare chicken, on waxed paper, combine flour, pepper and 1/2 teaspoon salt; coat chicken legs.
• 2 in nonstick 12-inch skillet, heat oil over medium heat until hot.
• 3 add legs and cook 10 to 12 minutes until browned, turning over once.
• 4 transfer to plate.
• 5 to drippings in skillet; add onion and cook 5 minutes or until golden brown, stirring frequently.
• 6 add wine; boil 2 minutes or until reduced by half.
• 7 add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
• 8 return legs with any juices to skillet, stirring to coat.
• 9 reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
• 10 meanwhile, prepare soft polenta: in a 3-quart saucepan, heat milk and broth to boiling over high heat.
• 11 reduce heat to low; gradually whisk in cornmeal.
• 12 cook 10 minutes or until mixrure is very thick, stir occasionally.
• 13 remove saucepan from heat; stir in butter and pepper.
• 14 remove lemon peel and thyme sprigs from chicken mixture.
• 15 spoon polenta on to plates; top with a chicken leg and some sauce.
• 16 garnish with remaining thyme sprigs.
• 17 enjoy.