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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup all-purpose flour |
2 chicken breast halves (about 1 pound), skinned |
2 chicken drumsticks (about 1/2 pound), skinned |
2 chicken thighs (about 1/2 pound), skinned |
1 tablespoon olive oil |
12 garlic cloves, finely chopped (about 2 tablespoons) |
1 1/2 cups dry white wine |
1 1/2 cups diced plum tomato |
1/4 cup oil-cured olives, pitted |
3 tablespoons chopped fresh or 1 tablespoon dried basil |
1 tablespoon chopped fresh or 1 teaspoon dried oregano |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16-ounce) tube polenta, cut into 12 slices |
cooking spray |
Directions:
1. Place the flour in a shallow dish. Dredge chicken in flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
3. Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.
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