Chicken Rustica Over Polenta

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

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; saute over low heat 6-8 minutes. Add garlic, saute 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.

bacon, chicken, salt, flour, sauce, olive oil, onion, garlic, tomatoes, oregano, dry red wine, parsley, kalamata olive, cannellini beans, polenta, water, salt, cornmeal, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/chicken-rustica-over-polenta-222989 (may not work)