Chicken Fricassee

• 1/4 cup all-purpose flour
• 2 chicken breast halves (about 1 pound), skinned
• 2 chicken drumsticks (about 1/2 pound), skinned
• 2 chicken thighs (about 1/2 pound), skinned
• 1 tablespoon olive oil
• 12 garlic cloves, finely chopped (about 2 tablespoons)
• 1 1/2 cups dry white wine
• 1 1/2 cups diced plum tomato
• 1/4 cup oil-cured olives, pitted
• 3 tablespoons chopped fresh or 1 tablespoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) tube polenta, cut into 12 slices
• Cooking spray

1. Place the flour in a shallow dish. Dredge chicken in flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and saute for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
3. Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.

allpurpose, chicken, chicken, chicken, olive oil, garlic, white wine, tomato, oilcured olives, basil, oregano, tomato paste, salt, pepper, polenta, cooking spray

Taken from www.myrecipes.com/recipe/chicken-fricassee-0 (may not work)