This Cooking Light recipe is for rich chicken thighs cooked in wine and topped with a savory tomato-prosciutto sauce. It can be served with polenta or grits if you prefer. To save time, prepare the polenta while chicken cooks.
Ingredients for servings
4 chicken thighs skinned, (6-ounce each)
1 teaspoon dried rubbed sage or 1 tablespoon of fresh sage
0.25 teaspoon salt divided
0.25 teaspoon freshly ground black pepper
0.5 cup all-purpose flour
2 teaspoons olive oil
0.5 cup dry white wine
0.66 cup yellow cornmeal
2 cups water
1 cup chopped seeded peeled tomat
1 teaspoon fresh lemon juice
2 very thin slices prosciutto or ham cut into thin strips (approx. 0.25 cup)
Sage sprigs (optional)
Sprinkle the chicken with sage, 0.125 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
Place the cornmeal and 0.125 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired