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Rustic Chicken with Mushrooms & Gruyère Polenta
Ingredients
  • subheading: For the polenta:
  • 1 Tbs. unsalted butter
  • 4 cups water
  • 1 tsp. salt
  • 1 cup medium-ground cornmeal
  • 1 Tbs. chopped fresh thyme
  • 1-½ cups grated Gruyère
  • subheading: For the chicken:
  • 2 Tbs. olive oil; more as needed
  • 8 bone-in chicken pieces (3 to 4 lb. total) or one 3-½ lb. chicken, cut into 8 pieces; if the breasts are large, halve them
  • 1 cup sliced yellow onion
  • 2 cloves garlic, minced
  • 1-½ cups sliced portabella mushrooms
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ⅓ cup dry white wine
  • 1-½ cups canned diced tomatoes, with their juices
  • ¼ cup kalamata olives, pitted and halved
  • ½ cup homemade or good-quality low-salt canned chicken broth, if needed
  • 2 tsp. fresh thyme, minced
Steps
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