Ingredients
2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
3 medium onions, finely chopped
2 cloves garlic, minced
½ cup all-purpose flour
12 bone-in chicken thighs (about 4 pounds), skin removed, trimmed
1 teaspoon salt, divided
¼ teaspoon ground pepper, plus more to taste
1 cup dry white wine or vermouth
1 ½ pounds button mushrooms, halved or quartered, depending on size
4 plum tomatoes, chopped
1 cup reduced-sodium chicken broth
2 bay leaves
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 ⅓ cups cornmeal
6 cups cold water
1 teaspoon salt
1 tablespoon thinly sliced fresh basil
Directions
Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.
Pour wine (or vermouth) into the pot; cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat; cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
Gently stir in basil. Serve the stew over the polenta. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program CG
