Chicken With Tomatoes & Olives over Polenta

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy.
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