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Chicken Fricassee
Ingredients
1/4  cup all-purpose flour
2  chicken breast halves (about 1 pound), skinned
2  chicken drumsticks (about 1/2 pound), skinned
2  chicken thighs (about 1/2 pound), skinned
1  tablespoon olive oil
12  garlic cloves, finely chopped (about 2 tablespoons)
1 1/2  cups dry white wine
1 1/2  cups diced plum tomato
1/4  cup oil-cured olives, pitted
3  tablespoons chopped fresh or 1 tablespoon dried basil
1  tablespoon chopped fresh or 1 teaspoon dried oregano
1  tablespoon tomato paste
1/2  teaspoon salt
1/4  teaspoon pepper
1  (16-ounce) tube polenta, cut into 12 slices

Cooking spray
Directions
Place the flour in a shallow dish. Dredge chicken in flour.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan.

Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well.

Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.

Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)