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Ingredients

• 2 tablespoon(s) all-purpose flour
• .75 teaspoon(s) salt
• .25 teaspoon(s) ground black pepper
• 4 medium (2 1/4 pounds) chicken leg quarters, skin and fat removed
• 1 tablespoon(s) olive oil
• 1 small onion, cut in half and thinly sliced
• .5 cup(s) dry white wine
• 1 can(s) (14 1/2 ounces) diced tomatoes
• .5 cup(s) Kalamata olives, pitted and coarsely chopped
• 4 strip(s) (3-inch by 1-inch each) fresh lemon peel
• 6 sprig(s) fresh thyme plus additional for garnish
• 2.25 cup(s) whole milk
• 1 can(s) (14 to 14 1/2 ounces) chicken broth
• 1 cup(s) yellow cornmeal
• 2 tablespoon(s) butter or margarine, cut into pieces
• .125 teaspoon(s) ground black pepper

Description

2   Tablespoon(s) All-purpose Flour .75   Teaspoon(s) Salt

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