Braised Chicken With Kale, Olives and Polenta | Oregonian Recipes

Ingredients

• 1 4-pound roasting chicken, cut into 10 pieces (see note)
• Salt and freshly ground black pepper
• All-purpose flour
• 1 1/2 tablespoons vegetable oil (divided)
• 6 cups water
• 2 cups medium-grind cornmeal (polenta)
• 1 medium onion, halved and thinly sliced
• 3 cloves garlic, finely chopped
• 1 15-ounce can diced tomatoes
• 1 10.75-ounce can tomato purée
• 1 teaspoon chopped fresh rosemary
• 1 bunch lacinato kale, washed, stems removed and sliced 1/4-inch thick, leaves roughly cut into 1-inch pieces
• 2 tablespoons butter
• 1 cup grated parmesan cheese (optional)
• 1/2 cup pitted kalamata olives, quartered or chopped