- 5
Ingredients
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 1/2 cup plus 2 tablespoons cornmeal
- 5 tablespoons olive oil
- 1 onion, chopped fine
- 3 garlic clove, minced
- 1 tablespoon chili powder
- 1 cup dry red wine
- 1 1/4 cups chicken broth
- 1 tablespoon packed brown sugar
- 1/3 cup sliced almonds, toasted
- 1/3 cup pitted green olives, chopped coarse
- 1/3 cup chopped fresh cilantro
Preparation
Step 1
1. Pat chicken dry with paper towels and season with salt and pepper. Place 1/2 cup cornmeal in shallow dish. Dredge chicken in cornmeal, shaking off excess; transfer to plate. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add half of chicken and cook until evenly browned, about 3 minutes per side; transfer to plate. Wipe out pot with paper towels and repeat with 2 tablespoons oil and remaining chicken. Wipe out pot.
2. Return now-empty pot to medium heat, add remaining 1 tablespoon oil and onion, and cook until soft, about 3 minutes. Add garlic, chili powder, and remaining 2 tablespoons cornmeal and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes.
3. Add broth, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and chicken and bring to boil. Cover, reduce heat to low, and simmer for 10 minutes. Flip chicken and continue to simmer, covered, until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 8 to 10 minutes longer.
4. Off heat, transfer chicken to shallow casserole dish. Season sauce with salt and pepper to taste. Pour sauce over chicken and sprinkle with almonds, olives, and cilantro. Serve.