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Braised Mediterranean Chicken with Polenta

This dark-meat chicken dish simmers in tomatoes, white wine and oregano before it is poured over creamy polenta.

Source: Everyday Food, September 2009
Total Time Prep Servings



Cook's Notes

Polenta should be thick but fluid. It will thicken more as it stands, so if you'd like to make it in advance, thin it with a bit of water before serving. For a richer polenta, use chicken broth instead of water and stir in 1/3 cup grated Italian cheese, such as Parmesan, at the end of the cooking.

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How would you rate this recipe?
  • AllOverGirl
    5 DEC, 2010
    I have made this for my family, and I have made it for dinner parties. It never disappoints. Delicious to the last morsel!
  • wendyso
    1 MAR, 2010
    This was wonderful, entire family loved it. The only thing I did different was I cooked the cornmeal in chicken stock and omitted the salt..

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