Chicken Rustica Over Polenta - cooking recipe

Ingredients

6 slices bacon
12 skinless chicken thighs, bone-in (about 1.5 lbs)
salt and pepper
1 tablespoon all-purpose flour, for dusting
Sauce
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 (14 ounce) cans crushed tomatoes
2 teaspoons oregano
1/2 cup dry red wine
1/2 cup chopped fresh parsley
1/2 cup kalamata olive, pitted and sliced
1 (14 ounce) can cannellini beans, drained
Polenta
3 1/2 cups water
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup grated imported parmesan cheese
fresh parsley, for garnish

Preparation

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; saute over low heat 6-8 minutes. Add garlic, saute 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.