Prep 10 mins
Cook 30 mins
This is an updated version of the classic. From "Food Network" Magazine.
- 8 small chicken thighs
- kosher salt
- 1⁄4 cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 large onion, cut into wedges
- 2 sprigs fresh rosemary
- 1⁄2-3⁄4 teaspoon crushed red pepper flakes
- 1⁄2 cup dry white wine
- 1 (28 ounce) canwhole san marzano tomatoes, crushed by hand
- 1⁄2 cup water
- 1 cup instant polenta
- fresh ground black pepper
- Rinse the chicken and pat dry. Season with about 1 teaspoon of salt, then toss with the flour.
- In a Dutch oven or deep sided skillet, heat the oil over medium high heat. Add the chicken pieces, skin side down, cover and cook until browned, about 5 to 6 minutes. Remove to a plate and set aside.
- Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Stir in the wine, scraping up the bottom, then stir in the tomatoes and 1/2 cup water.
- Return the chicken to the pot, skin side up this time. Cover pot, and bring to a rapid simmer. Remove the cover, spoon the sauce over the chicken, then continue simmering about 8 minutes.
- In the meantime, cook the polenta according to the package directions; season with salt and pepper. Serve with the chicken.
Delicious! Really enjoyed this with the polenta, a new experience for me. The sauce was a perfect complement to the chicken and polenta. Thanks for sharing! Made for PRMR Tag!