Mediterranean Chicken With Plum Tomatoes and Polenta
Creamy Parmesan Polenta:
Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.Advertisement
Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil; reduce heat and cook until reduced by 1/2, about 2 minutes.
Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.
Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat; add Parmesan cheese and butter and stir until smooth.
Add parsley to chicken mixture and plate with polenta.
If you like cannellini beans, they work beautifully with this dish in place of the chickpeas.