Chicken California

Another Cook's Country recipe from the backlog that I don't actually remember anything about.

Ingredients

• 1.5kg bone-in chicken pieces
• salt and pepper
• 125mL + 30mL cornmeal
• 75mL olive oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 15mL chili powder
• 250mL dry red wine
• 320mL chicken broth
• 15mL packed brown sugar
• 85mL sliced almonds, toasted
• 85mL pitted green olives, chopped coarsely
• 85mL chopped fresh cilantro

Procedure

1. Season chicken with salt and pepper.
2. Put 125mL cornmeal in a shallow dish. Dredge chicken.
3. Heat 30mL oil in a dutch oven over medium heat. Add half of chicken and cook until evenly browned, ~3 minutes/side; remove and repeat with remaining chicken, adding another 30mL oil if needed.
4. Wipe out pot, add remaining 15mL oil, and cook onion until soft, ~3 minutes.
5. Add garlic, chili powder, and remaining cornmeal and cook until fragrant, ~30 seconds.
6. Stir in wine and cook until reduced by half, ~3 minutes.
7. Add broth, sugar, 1mL salt, 2mL pepper, and chicken and bring to a boil. Cover, reduce heat to low, and simmer for ten minutes.
8. Flip chicken and continue to simmer, covered, until chicken is cooked through, ~10 more minutes. Remove from heat.
9. Remove chicken from dutch oven and season sauce with salt and pepper to taste.
10. Pour over chicken and top with almonds, olives, and cilantro.