February 07, 2017
Main Dish, Poultry, Chicken,
Fruit, Tomato, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Canned Tomatoes, Herbs, Bone-in Pieces more
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"Long title - big taste! Another great Real Simple recipe!"
Heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes.
Transfer the chicken to a plate (the chicken will not be cooked all the way through); reserve the pot.
Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes.
Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, about 12 to 14 minutes.
Meantime, prepare the polenta according to package directions. You want it creamy, not hard.
When the chicken is done, discard the thyme sprigs. Serve the chicken and sauce over the polenta, topped with the thyme leaves
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