Chicken Fricassee

By Pearly

Ingredients

• 1/4 c all purpose flour
• 2 chicken breast halves (about 1 lb), skinned
• 2 chicken drumsticks (about 1/2 lb), skinned
• 2 chicken thighs (about 1/2 lb), skinned
• 1 T olive oil
• 12 garlic cloves, finely chopped (about 2 tablespoons)
• 1 1/2 c dry white wine
• 1 1/2 c diced plum tomato
• 1/4 c oil-cured olives, pitted
• 3 T chopped fresh or 1 T dried basil
• 1 T chopped fresh or 1 tsp dried oregano
• 1 T tomato paste
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (16oz) tube polenta, cut into 12 slices
• Cooking spray

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 heat. Add the chicken and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan.

Add chopped garlic and sautee for 2 min 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.