Chicken Rustica Over Polenta

I started with a recipe for chicken cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in italian cooking. the juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.

Steps

Instructions: brown bacon in large deep pan.

Remove bacon , leaving 1-2 t.

Drippings in pan.

Dust chicken pieces with flour , salt and pepper.

Brown chicken pieces 4 minutes each side in bacon fat.

Remove to platter when browned both sides.

Make sauce: heat oil , add chopped onion.

Saut over low heat 6-8 minutes.

Add garlic , saut 2 more minutes.

Add all other sauce ingredients and mix.

Add bacon and browned chicken pieces.

Gently simmer 30 minutes.

Add drained beans and simmer 10 more minutes.

During this last 10 minutes , make polenta.

Polenta: combine water and salt in a large glass microwave-safe bowl.

Whisk in cornmeal.

Cover and microwave on high 4 minutes.

Stir.

Uncover and microwave 2 minutes.

Stir.

Microwave 2 more minutes.

Stir in parmesan cheese.

Sprinkle with parsley.

To serve , spoon polenta in a bowl , then top with chicken and plenty of the chunky sauce.

Garnish with parsley.

Ingredients

bacon, skinless chicken thighs, salt and pepper, all-purpose flour, olive oil, onion, garlic cloves, crushed tomatoes, oregano, dry red wine, fresh parsley, kalamata olive, cannellini beans, water, salt, cornmeal, parmesan cheese