Chicken Fricassee
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INGREDIENTS 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 basil or 1 tablespoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) tube polenta, cut into 12 slices
Cooking sprayPlace flour in a shallow dish. Dredge chicken in flour.
Heat olive oil in a large Dutch oven over medium-high heat until hot. Add chicken, cook 5 minutes, browning chicken on all sides. Remove chicken from pan. Add garlic to pan, and sauté 2 minutes or until lightly browned. Stir in wine, scraping pan to loosen browned bits.
Add tomato and next 6 ingredients; stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; and broil 5 minutes or until polenta slices are lightly browned.
Serve chicken and sauce with polenta slices.
Yield: 4 servings
(CALORIES 386 (23% from fat); FAT 9.9g (sat 2g, mono 4.9g, poly 1.8g); PROTEIN 40.3g; CARB 31g; FIBER 3.8g; CHOL 114mg; IRON 3.9mg; SODIUM 695mg; CALC 64mg)