Chicken Cacciatore

Directions

1. 1
   Rinse the chicken and pat dry.
2. 2
   Season with about 1 teaspoon of salt, then toss with the flour.
3. 3
   In a Dutch oven or deep sided skillet, heat the oil over medium high heat.
4. 4
   Add the chicken pieces, skin side down, cover and cook until browned, about 5 to 6 minutes.
5. 5
   Remove to a plate and set aside.
6. 6
   Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about 4 minutes.
7. 7
   Stir in the wine, scraping up the bottom, then stir in the tomatoes and 1/2 cup water.
8. 8
   Return the chicken to the pot, skin side up this time.
9. 9
   Cover pot, and bring to a rapid simmer.
10. 10
    Remove the cover, spoon the sauce over the chicken, then continue simmering about 8 minutes.
11. 11
    In the meantime, cook the polenta according to the package directions; season with salt and pepper.
12. 12
    Serve with the chicken.