Chicken With Brandy And Grape Sauce Over Polenta

• 1 head garlic, halved crosswise
• 4 None chicken breasts, bone-in, skin-on
• 3 1/2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 1/3 cups milk
• 6 oz quick-cooking polenta
• 2 1/2 tbsp butter
• 1.5 oz Parmesan cheese, finely grated
• 1 tbsp fresh lemon thyme leaves
• 1/4 cup brandy
• 1/4 cup white wine
• 8.75 oz seedless red grapes

1. Preheat oven to 350u0b0F. Place garlic on a small tray in the oven while it is preheating. Season flour then dredge chicken, shaking off excess. Heat oil in a large Dutch oven, add chicken and cook until browned all over. Add garlic then transfer to oven. Bake, uncovered, for 25 mins.
2. Meanwhile, bring 2 1/2 cups water and milk to a boil in a medium pot. Gradually whisk in polenta and cook, stirring, for about 10 mins or until thickened. Add butter and cheese and stir until cheese melts. Set aside.
3. Remove chicken from oven, add thyme and bake for another 10 mins or until chicken is tender. Transfer Dutch oven to stove, remove chicken and garlic from pan, cover, and keep warm. Add brandy and wine to Dutch oven and bring to a boil. Add 1/4 cup water, reduce heat and simmer, stirring, until thickened slightly. Add grapes.
4. Serve chicken over polenta with brandy and grape sauce.

garlic, chicken breasts, flour, olive oil, milk, polenta, butter, parmesan cheese, thyme, brandy, white wine, red grapes

Taken from recipes-plus.com/api/v2.0/recipes/21284 (may not work)