Chicken hunter's style (Pollo cacciatore)

• 1 two-and-one-half- to three-pound chicken, cut into serving pieces
• 13 cup, plus 1 tablespoon, olive oil
• 3 tablespoons finely chopped onion
• 1/4 cup flour
• 1/4 cup butter
• 2 teaspoons finely minced garlic
• Salt, if desired
• Freshly ground pepper
• 1/4 cup dry white wine
• 1 3/4 cups chicken broth
• 1 cup marinara sauce (see recipe)
• Polenta (see recipe)

1. Carefully remove the bones from the chicken pieces or have this done by the butcher.
2. Cut each breast half in two, crosswise.
3. Heat one tablespoon of oil and cook the onions, stirring, until lightly brown.
4. Set aside.
5. Heat the remaining one-third cup of oil in a heavy skillet or casserole.
6. Dredge the pieces of chicken lightly in flour and shake off the excess.
7. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes.
8. Turn the pieces and cook on the second side, about three minutes.
9. Pour off the fat from the skillet and add the butter and garlic to the chicken.
10. Add the onion, salt and pepper to taste.
11. Stir to blend.
12. Add the wine and cook about one minute.
13. Add the chicken broth and marinara sauce.
14. Bring to the boil and cover closely.
15. Let cook, covered, over high heat about 15 minutes or until tender.
16. Serve with portions of polenta.

three, olive oil, onion, flour, butter, garlic, salt, freshly ground pepper, white wine, chicken broth, marinara sauce, polenta

Taken from cooking.nytimes.com/recipes/10324 (may not work)