Chicken With Tomatoes & Olives Over Polenta - cooking recipe

Ingredients

2 tablespoons flour
1/4 teaspoon black pepper
3/4 teaspoon salt
4 medium chicken legs, skin & fat removed (about 2 1/4 pounds)
1 tablespoon olive oil
1 small onion, cut in half and thinly sliced
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup klalamata olive, pitted and coarsely chopped
4 slices fresh lemons, rind of (3 inch by 1 inch)
6 sprigs fresh thyme, plus additional for garnish
Soft Polenta
2 1/4 cups milk
1 (14 ounce) can chicken broth (1 3/4 cups)
1 cup yellow cornmeal
2 tablespoons butter, cut up
1/8 teaspoon black pepper

Preparation

To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
In nonstick 12-inch skillet, heat oil over medium heat until hot.
Add legs and cook 10 to 12 minutes until browned, turning over once.
Transfer to plate.
To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
Add wine; boil 2 minutes or until reduced by half.
Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
Return legs with any juices to skillet, stirring to coat.
Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
Reduce heat to low; Gradually whisk in cornmeal.
Cook 10 minutes or until mixrure is very thick, stir occasionally.
Remove saucepan from heat; stir in butter and pepper.
Remove lemon peel and thyme sprigs from chicken mixture.
Spoon polenta on to plates; top with a chicken leg and some sauce.
Garnish with remaining thyme sprigs.
Enjoy.