braised chicken with pecorino polenta and green beans... 35 minutes

the goods:

2 tablespoon olive oil
8 bone-in, skinless chicken thighs
1 medium onion, chopped
1 tablespoon flour
2 cups dry white wine, such as Sauvignon Blanc or cooking wine (with cooking wine be very careful with the amount of salt you add, as the wine has PLENTY)

3/4 cup yellow cornmeal
1/2 cup grated pecorino romano cheese
2 tablespoons butter
1/2 pound green beans, stems removed

In a 5-quart dutch oven or heavy pot with lid, heat oil over medium-high. Season chicken with salt and pepper. Cook in 2 batches until browned, 6 to 8 minutes, turning halfway through. Transfer to a plate.



To pot, add onion, and season with salt and pepper. Cook stirring until onion begins to brown, 3 to 5 minutes.



In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.



Add flour to onions; cook, stirring, 1 minute. Add wine and chicken along with any juices. Cover, and cook until chicken is opaque throughout, 10 minutes.

Meanwhile, gradually add cornmeal to boiling water, whisking constantly. Reduce heat to medium-low; cook whisking often until thickened, 10 minutes.



In a saute pan over medium-high, melt 1 tablespoon butter and add green beans. Cook until crisp-tender, 10 minutes.

Remove polenta from heat and stir in pecorino and remaining tablespoon butter. Serve immediately sprinkled with more pepper.