- Place the flour in a shallow plate and season with salt and pepper. Dredge the chicken thighs in the seasoned flour, shaking off the excess.
- In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides, browning in batches if necessary. Remove browned thighs to a plate.
- Add the onion, carrot and celery, sauté until soft and translucent, about 5 minutes. Add 2 cloves minced garlic, cook until fragrant, about 1 more minute. Add tomato paste and allow to brown another minute or so. Add the meat back to the pan then add the wine, reduce by half. Tie the herbs together with a piece of kitchen twine and add to the pot. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover and simmer 45 minutes until chicken is cooked through. Remove tied herbs and discard.
- In the meantime, make the Polenta: In a large saucepan, bring 5 cups of water to a boil. Whisking, gradually add the cornmeal in a steady stream. Turn the heat down to medium and cook until thickened, whisking frequently about 10 minutes. Remove from the heat and stir in butter and cheese.
- For the classic Gremolata: Chop together parsley, remaining garlic clove and lemon zest. Drizzle with a bit of olive oil, season with salt and pepper.
- To serve: Spoon a bit of polenta on the plate, top with 2 chicken thighs, a spoonful of the cooking liquid and vegetables. Top with gremolata.
For Almond-Grapefruit Gremolata: Chop together parsley, garlic clove and grapefruit zest. Combine with almonds & season to taste.
For Roasted Garlic Mint Gremolata: Chop together parsley, mint & orange peel. Combine with roasted garlic & season to taste.