Braised Mediterranean Chicken With Polenta

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An everyday, one dish meal. you can make the polenta more flavorful by using chicken broth and grated parmesan (about 1/3 cup) instead of water.

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Steps

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Use a dutch oven to heat oil.

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Season the chicken with the salt and pepper.

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Brown chicken on all sides in batches.

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Drain the fat , but reserve 1 tablespoon and return the pot to heat.

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Cook garlic , tomatoes and oregano about 30 seconds.

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Add wine and scrape up the browned bits for 1 minute.

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Add broth and chicken to the pot and bring to a boil.

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Reduce to a simmer , cover and cook for 15 minutes.

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Add the zucchini and season again with salt and pepper.

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Cover and simmer for an additional 15 minutes before stirring in lemon juice.

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Meanwhile , combine 4 1 / 2 cups of water , 1 1 / 2 tsp salt and 1 / 4 tsp pepper in a large saucepan and bring to a boil.

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Slowly whisk in cornmeal.

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Reduce heat to medium-low and cook , whisking frequently for 20-25 minutes.

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Whisk in butter.

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Ingredients

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olive oil, chicken thighs, coarse salt, ground pepper, garlic cloves, cherry tomatoes, oregano leaves, dry white wine, low sodium chicken broth, zucchini, fresh lemon juice, yellow cornmeal, unsalted butter