Chicken Marengo with Polenta

Steps

1. Trim excess fat from underside of thighs.

2. Place flour on a plate and roll chicken pieces in flour to coat well.

3. Heat oil in a large pot over medium-high heat. When hot, add chicken and cook until well browned, about 5 minutes. Turn and cook on other side for another 5 minutes. Transfer chicken to a plate and set aside.

4. Slice mushrooms (or buy them already sliced), chop onions, and mince the garlic. Add vegetables to pot and sauté on medium-high heat for 5 minutes.

5. Deglaze pan with wine, scraping up brown bits from the bottom. Stir diced tomatoes with juices into the pot and bring to a boil. Turn heat to low. Add chicken pieces and cover with sauce and simmer 20-30 minutes with lid off to slightly reduce juices.

6. Pit black olives and slice to make ¼ cup (50 mL).

7. Season dish with freshly ground black pepper, olives and dried sage and simmer with lid on 10-15 minutes. Stir in minced parsley.

8. To make the polenta, place water and salt in a large heavy bottom pot and bring to a boil. Whisk in cornmeal slowly in a fine stream, stirring constantly. When mixture bubbles, reduce heat and cook on low heat for 5 minutes for instant cornmeal and 20-30 minutes for regular cornmeal. Stir in the grated cheese.

9. To serve, spread a thick layer of polenta over the bottom of a large serving platter creating a well in the centre. Fill centre with cooked chicken pieces and pour over some of the sauce. Garnish with sprigs of fresh parsley. Serve extra sauce in a serving dish.