Chicken Rustica Over Polenta

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 12 skinless chicken thighs, bone-in (about 1.5 lbs)
• salt and pepper
• 1 tablespoon all-purpose flour, for dusting
• 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
• 3 1/2 cups water
• 1/2 teaspoon salt
• 3/4 cup cornmeal
• 1/2 cup grated imported parmesan cheese
• fresh parsley, for garnish

Recipe

• 1 instructions: brown bacon in large deep pan. remove bacon, leaving 1-2 t. drippings in pan.
• 2 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.
• 3 make sauce: heat oil, add chopped onion; sauté over low heat 6-8 minutes. add garlic, sauté 2 more minutes.
• 4 add all other sauce ingredients and mix. add bacon and browned chicken pieces; gently simmer 30 minutes.
• 5 add drained beans and simmer 10 more minutes. during this last 10 minutes, make polenta.
• 6 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.
• 7 to serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. garnish with parsley.