Chicken With Tomatoes & Olives Over Polenta Recipe

Name: Chicken With Tomatoes & Olives Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Soft Polenta; 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

Servings: persons

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
Soft Polenta
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

1
To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
2
In nonstick 12-inch skillet, heat oil over medium heat until hot.
3
Add legs and cook 10 to 12 minutes until browned, turning over once.
4
Transfer to plate.
5
To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
6
Add wine; boil 2 minutes or until reduced by half.
7
Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
8
Return legs with any juices to skillet, stirring to coat.
9
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.
10
Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
11
Reduce heat to low; Gradually whisk in cornmeal.
12
Cook 10 minutes or until mixrure is very thick, stir occasionally.
13
Remove saucepan from heat; stir in butter and pepper.
14
Remove lemon peel and thyme sprigs from chicken mixture.
15
Spoon polenta on to plates; top with a chicken leg and some sauce.
16
Garnish with remaining thyme sprigs.
17
Enjoy.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons flour, 1/4 teaspoon black pepper, 3/4 teaspoon salt, 4 medium chicken legs, skin & fat removed (about 2 1/4 pounds), and more.

Yes, Chicken With Tomatoes & Olives Over Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Tomatoes & Olives Over Polenta

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