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Chicken Fricassee

Yield 4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)

Ingredients

  • 1/4 cup all-purpose flour
  • 2 chicken breast halves (about 1 pound), skinned
  • 2 chicken drumsticks (about 1/2 pound), skinned
  • 2 chicken thighs (about 1/2 pound), skinned
  • 1 tablespoon olive oil
  • 12 garlic cloves, finely chopped (about 2 tablespoons)
  • 1 1/2 cups dry white wine
  • 1 1/2 cups diced plum tomato
  • 1/4 cup oil-cured olives, pitted
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) tube polenta, cut into 12 slices
  • Cooking spray

Nutrition Information

  • calories 386
  • caloriesfromfat 23 %
  • fat 9.9 g
  • satfat 2 g
  • monofat 4.9 g
  • polyfat 1.8 g
  • protein 40.3 g
  • carbohydrate 31 g
  • fiber 3.8 g
  • cholesterol 114 mg
  • iron 3.9 mg
  • sodium 695 mg
  • calcium 64 mg

How to Make It

  1. Place the flour in a shallow dish. Dredge chicken in flour.

  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

  3. Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.