Rustic Chicken with Mushrooms & Gruyère Polenta

Ingredients

• 4 cups water
• 1 Tbs. chopped fresh thyme
• 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
• + 11 more ingredients
• • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¹/₃ 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
  • 1 tsp. salt
  • 1 cup medium-ground cornmeal
  • 1-½ cups grated Gruyère
  • 1 Tbs. unsalted butter

Heat the oven to 350°F. Coat an 8x8-inch baking dish with the butter. In a medium saucepan, bring the water and the 1 tsp. salt to a boil and slowly whisk in the cornmeal until the mixture is smooth. Reduce the heat to a simmer and continue stirring with a wooden spoon until the mixture is thick,...

View full recipe at Fine Cooking