Chicken with Wine and Grapes

Directions

1. Place flour, salt and pepper in a plastic bag. Shake well. Add the chicken pieces and coat them in the mixture. Set aside.
2. Heat the oil in a large sauté pan and brown the chicken pieces on all sides. Transfer to a dish.
3. In same pan, add onions and cook until they begin to soften; stir in the garlic and cook a minute or two. Add the tomato paste and continue cooking until the mixture is coated in the paste.
4. Add the wine and broth, stir well and bring mixture to a boil. Turn heat down to simmer, add the chicken and coat in the liquid. Cover and simmer about 20 minutes or until chicken is tender.
5. Add the grapes and cook over low heat until heated through. Taste sauce for seasoning.
6. Serve over soft polenta.  If using the arugula, sprinkle it over the top.
7.  
8. For the Polenta
9. Pour the chicken broth into a 2 quart sauce pan. Stir in cornmeal and salt and bring to a boil, stirring constantly. When the cornmeal pulls away from pan sides, pour it onto a serving platter. Arrange chicken and sauce over the polenta or make individual portions for serving. Garnish with arugula leaves.