Categories: Poultry- Chicken

Ingredients

• 6 skinless, bone-in chicken thighs (about 1 1/2 lb.)
• 1/8 tsp. coarse salt
• 1/8 tsp. ground black pepper
• 1 Tbsp. canola oil
• 1 large onion, chopped
• 1 tsp. minced garlic
• 1 (14 1/2 oz.) can fire-roasted crushed tomatoes
• 1/2 cup pitted Kalamata olives, halved
• For the polenta:
• 2 1/2 cups water
• 1/2 tsp. coarse salt
• 3/4 cup cornmeal
• 1/2 cup freshly grated parmesan cheese
• Chopped fresh parsley for garnish

Directions

1. Season chicken with salt and pepper. In a large skillet, heat oil on medium-high. Add chicken; cover and cook 7 to 8 minutes or until golden and almost cooked through; turn once. Remove chicken; cover to keep warm. Add onion to skillet; cook 5 minutes or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives and chicken and any accumulated liquid, stirring to scrape brown bits on bottom of skillet. Cover and cook 5 minutes or until chicken is done.
2. Meanwhile, combine the water and salt; whisk in cornmeal, cover and microwave on high for 4 minutes; stir. Cover again and cook on high 4 to 5 minutes or until polenta starts to thicken. Stir in cheese. Spoon polenta onto plates. Top with chicken and sauce; sprinkle with parsley.

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