Recipe by Barb G.
Chicken and tomatoes goes so well over polenta. The recipe is adapted from Good Housekeeping.
Top Review by danikakerr
This sounded so good and I had the ingredients on hand so I gave it a try. I usually only make things from the website that have been tried over and over but there were not a ton of chicken and polenta dishes so this won. I really enjoyed it and so did my husband. I changed a few things, not because of the recipe but because of time and not paying close enough attention to the recipe ha ha. I added shredded parm to the polenta...yummy. I also used green and kalamata olives b/c I did not have enough of the kalamata alone. I also used chicken breast (which was already cooked) since that is what I had...turned out fabulous and so quick and easy! Thanks.
- 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 white 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
Directions See How It's Made
- To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
- In nonstick 12-inch skillet, heat oil over medium heat until hot.
- Add legs and cook 10 to 12 minutes until browned, turning over once.
- Transfer to plate.
- To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
- Add wine; boil 2 minutes or until reduced by half.
- Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
- Return legs with any juices to skillet, stirring to coat.
- 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.
- Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
- Reduce heat to low; Gradually whisk in cornmeal.
- Cook 10 minutes or until mixrure is very thick, stir occasionally.
- Remove saucepan from heat; stir in butter and pepper.
- Remove lemon peel and thyme sprigs from chicken mixture.
- Spoon polenta on to plates; top with a chicken leg and some sauce.
- Garnish with remaining thyme sprigs.