Mediterranean Chicken Thighs with Polenta

Ingredients 8 chicken thighs, skin and fat removed
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 cloves garlic, minced
1 can (15 1/2 oz.) cannellini beans, drained, rinsed
1 can (14 1/2 oz.) diced tomatoes
1/2 cup small pitted black olives, halved
1 teaspoon balsamic vinegar
2 bay leaves
3 tablespoons chopped fresh parsley
Preparation Season chicken with salt and pepper. In large nonstick frypan, place 2 teaspoons oil and heat to medium high temperature. Add chicken and cook, turning, about 10 minutes or until chicken is browned. Remove chicken; set aside. To drippings in same pan, add remaining 1 teaspoon oil and garlic. Cook, stirring, about 1 minute. Stir in tomatoes, olives, vinegar and bay leaves. Return chicken to pan; cover and reduce heat to medium-low. Cook about 20 minutes or until chicken is fork tender. Stir in cannellini beans and heat through. Remove bay leaves and discard. Sprinkle parsley over chicken before serving. Serve over polenta.
Polenta In medium saucepan, place 2 1/2 cups water and 1/2 teaspoon salt. Whisk in 3/4 cup cornmeal. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in 1/2 cup grated Parmesan cheese.
Nutritional Information Servings: 4
Calories per Serving: 524
Protein: 40g
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 106mg
Sodium: 1107mg
Carbohydrates: 39g