Braised Mediterranean Chicken With Polenta

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 8 chicken thighs
• coarse salt
• ground pepper
• 2 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 tablespoon chopped oregano leaves, fresh
• 1/2 cup dry wine
• 3/4 cup low sodium chicken broth
• 3 small zucchini, quartered and cut into 1/2 inch pieces
• 2 teaspoons fresh lemon juice
• 3/4 cup yellow cornmeal
• 2 tablespoons unsalted butter

Recipe

• 1 use a dutch oven to heat oil.
• 2 season the chicken with the salt and pepper.
• 3 brown chicken on all sides in batches (about 8 minutes per batch).
• 4 drain the fat, but reserve 1 tablespoon and return the pot to heat.
• 5 cook garlic, tomatoes and oregano about 30 seconds.
• 6 add wine and scrape up the browned bits for 1 minute.
• 7 add broth and chicken to the pot and bring to a boil. reduce to a simmer, cover and cook for 15 minutes.
• 8 add the zucchini and season again with salt and pepper.
• 9 cover and simmer for an additional 15 minutes before stirring in lemon juice.
• 10 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. slowly whisk in cornmeal. reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. whisk in butter.