<http://schema.org/recipeInstructions>
" Remove skin and fat from chicken drumsticks. Dice onion and tomato. Cut each pimento-stuffed olive in half. Remove pits and coarsely chop Kalamata olives. In nonstick 12-inch skillet over medium heat, in 1 tablespoon hot olive or salad oil, cook onion until tender. Remove onion to bowl. On waxed paper, mix flour and basil; use to coat chicken drumsticks. In same skillet, in 1 tablespoon additional hot olive or salad oil, cook chicken drumsticks until lightly browned. To skillet with chicken, add stewed tomatoes, pimento-stuffed olives, Kalamata olives, diced tomato, onion, and 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken is pierced with a knife. Meanwhile, prepare polenta: In 3-quart saucepan over high heat, heat salt and 3 1/2 cups water to boiling. With wire whisk, gradually stir in cornmeal, beating constantly until mixture is very thick. Reduce heat to low; simmer 1 minute, stirring constantly. On 4 dinner plates, serve chicken drumsticks with sauce along side of polenta. Each serving without polenta: About 345 calories, 16 g fat, 120 mg cholesterol, 895 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4868/mediterranean-chicken-925/>