Chicken Fricassée

By Lv2Cook

Ingredients

• 1/4 cup all-purpose flour
• 2 chicken breast halves (about 1 pound) skinned
• 2 chicken drumsticks (about 1/2 pound) skinned
• 2 chicken thighs (about 1/2 pound) skinned
• 1 tablespoon olive oil
• 12 garlic cloves finely chopped (about 2 tablespoons)
• 1 1/2 cups dry white wine
• 1 1/2 cups diced plum tomato
• 1/4 cup oil-cured olives pitted
• 3 tablespoons chopped fresh basil
• OR
• 1 tablespoon dried basil
• 1 tablespoon chopped fresh oregano
• OR
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) tube polenta cut into 12 slices
• Cooking spray

Details

Servings 1

Preparation

Step 1

Place the flour in a shallow dish. Dredge chicken in flour.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.

Serving Size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta