Mediterranean Chicken with Soft Polenta
Instructions:
- You can buy packages of cornmeal labeled polenta in specialty food stores, but we find that regular yellow cornmeal works—and tastes—equally good.
- 2 tablespoons all-purpose flour
- 3â„4 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 4 medium chicken leg quarters (21â„4 pounds), skin and fat removed
- 1 tablespoon olive oil
- 1 small onion, cut in half and thinly sliced
- 1â„2 cup dry white wine
- 1 can (141â„2 ounces) diced tomatoes
- 1â„2 cup Kalamata olives, pitted and coarsely chopped
- 4 strips (3" by 1" each) fresh lemon peel
- 6 sprigs fresh thyme plus additional for garnish
- 21â„4 cups whole milk
- 1 can (14 to 141â„2 ounces) chicken Broth or
- 13â„4 cups Chicken Broth
- 1 cup yellow cornmeal
- 2 tablespoons butter or margarine, cut into pieces 1â„8 teaspoon ground black pepper
- Prepare chicken: On waxed paper, combine flour, 1â„2 teaspoon salt, and pepper. Use to coat chicken legs shaking off excess.
- In nonstick 12-inch skillet, heat oil over medium heat until hot. Add legs and cook, turning over once, until browned, 10 to 12 minutes. With slotted spoon, transfer legs to plate.
- To drippings in skillet, add onion and cook, stirring frequently, until golden brown, about 5 minutes. Add wine; boil until reduced by half, about 2 minutes. Add tomatoes with their juice, olives, lemon peel, 6 thyme sprigs, and remaining 1â„4 teaspoon salt. Return legs with any accumulated juices to skillet, stirring to coat; heat to boiling over high heat. Reduce heat to low; cover and simmer just until juices run clear when thickest part of leg is pierced with tip of knife, about 20 minutes.
- Meanwhile, prepare soft polenta: In 3-quart nonreactive saucepan, heat milk and broth to boiling over high heat. Reduce heat to low; gradually whisk in cornmeal. Cook, stirring occasionally, until mixture is very thick, about 10 minutes. Remove saucepan from heat; stir in butter and pepper.
- Remove lemon peel and thyme sprigs from chicken mixture. Divide polenta among 4 dinner plates; top each with 1 chicken leg and some sauce. Garnish with remaining thyme sprigs. Makes 4 maindish Servings