Chicken Cacciatore

Ingredients:

• 8 small chicken thighs with skin and bones, trimmed of excess fat (0.9-1.1 kg)
• 1/4 cup flour
• 2 tablespoons extra-virgin olive oil
• 1 large onion, sliced ​​into wedges
• 2 sprigs of rosemary
• 0.5 - 3/4 tsp red pepper flakes
• 0.5 cups dry white wine
• 1 can (800 g) canned whole San Marzano tomatoes, hand-puréed
• 1 cup quick-cooking polenta

Preparation:

1. Rinse the chicken thighs and pat dry with paper towels; sprinkle with 1 teaspoon of salt, then dredge in flour. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, skin side down; cover and cook until golden brown, 5-6 minutes per side. Transfer to a plate.
2. Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion begins to darken, about 4 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pot. Add the pureed tomatoes and 1/2 cup of water.
3. Return the chicken to the pot, skin side up. Cover and bring to a vigorous boil. Remove the lid, pour the sauce over the chicken, and continue simmering until done, about 8 more minutes.
4. Meanwhile, cook the polenta according to package directions; season with salt and pepper to taste. Serve with the chicken.