This is particularly good when made with legs and thighs, as the meat gets very tender.
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Heat the olive oil in a large sauté pan over medium-high heat, but don’t let it smoke. Add as many of the chicken pieces, skin side down, as will fit without crowding and brown all sides well, 3 to 4 min. per side. Transfer to a plate, add more olive oil if needed, and brown the remaining chicken. Transfer to the plate. Reduce the heat to medium, add the onion, and sauté until translucent, about 4 min. Add the garlic and cook another 2 min. If the pan is dry, add 1 Tbs. oil. Add the mushrooms and cook until they release their juices and begin to brown, about 5 min. Add the salt and pepper. Add the wine and scrape up any browned bits in the pan. Return the chicken pieces to the pan (they should just fit in snugly) and simmer until the wine is reduced by half, about 5 min. Add the tomatoes and olives and reduce the heat. Simmer the chicken, turning occasionally, until it’s completely cooked and very tender, 30 to 40 min. Check the pan frequently and add broth as needed if the pan becomes too dry. Add 1 tsp. of the thyme to the pan.
Serve the chicken over the polenta, with some of the sauce and the remaining thyme sprinkled on top.
Superb recipe! I made it for a large crowd of 25, using chicken thighs and drumsticks, and got rave reviews. I rarely make soft polenta, preferring to make it ahead, cut in slices and brown it, but this was a delicious change
This dish was full of flavour, I am making this again tonight.
Any recipe that my whole family eats happily gets 5 stars from me! :) I used chicken leg quarters that I butchered into thigh and legs (reserving the back trimmings for stock) and also used my dutch oven - I will definitely make this again!
I have made this twice now and it was a hit both times. I made it with 4 pounds of legs and thighs in my dutch oven. I did double the sauce which was more than enough and so yummy. The polenta is very straight forward and delicious.
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