Martha Stewart Chicken Cacciatore With Crisp Polenta

• 3 tablespoons olive oil
• 8 skinless chicken thighs (about 3 pounds total)
• Coarse salt and ground pepper
• 10 ounces white mushrooms, trimmed and quartered
• 1/4 cup all-purpose flour
• 1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 medium onions, each cut into 8 wedges
• 4 garlic cloves, sliced
• 1/3 cup pitted green olives, halved
• 1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds

1. In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
3. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.

olive oil, chicken, salt, white mushrooms, allpurpose, tomatoes, white wine, onions, garlic, green olives, polenta

Taken from www.epicurious.com/recipes/member/views/martha-stewart-chicken-cacciatore-with-crisp-polenta-52224601 (may not work)