Braised Mediterranean Chicken With Polenta

• olive oil↗1 tablespoon
• chicken thighs↗8
• coarse salt↗
• ground pepper↗
• garlic cloves, thinly sliced↗2

  2

• cherry tomatoes, halved↗1 pint

  1

• chopped oregano leaves, fresh1 tablespoon

  1

• dry white wine↗1⁄2 cup

  1⁄2

• low sodium chicken broth↗3⁄4 cup

  3⁄4

• small zucchini, quartered and cut into 1/2 inch pieces3

  3

• fresh lemon juice↗2 teaspoons

  2

• yellow cornmeal↗3⁄4 cup

  3⁄4

• unsalted butter↗2 tablespoons

  2

Step-by-step instructions

1. 1

   Use a Dutch oven to heat oil.

2. 2

   Season the chicken with the salt and pepper.

3. 3

   Brown chicken on all sides in batches (about 8 minutes per batch).

4. 4

   Drain the fat, but reserve 1 tablespoon and return the pot to heat.

5. 5

   Cook garlic, tomatoes and oregano about 30 seconds.

6. 6

   Add wine and scrape up the browned bits for 1 minute.

7. 7

   Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

8. 8

   Add the zucchini and season again with salt and pepper.

9. 9

   Cover and simmer for an additional 15 minutes before stirring in lemon juice.

10. 10

    Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.