Chicken and Polenta

If you have not had homemade polenta, you need to try it.  It is really easy to make and delicious.

Mediterranean chicken with polenta
adapted from Everyday Food

  • 1 Tbsp olive oil
  • 8 chicken thighs
  • salt and pepper
  • 2 thinly sliced garlic cloves
  • 1 pint cherry tomatoes, halved
  • 1 Tbsp chopped fresh oregano
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 2 tsp fresh lemon juice
  • 3/4 cup cornmeal
  • 2 Tbsp butter

Heat a large Dutch oven over medium-high heat.  Salt and pepper the chicken and cook in two batches until browned on all sides.  About 8 minutes per batch.  Remove the chicken and drain all but one teaspoon of the liquid. 

Return the Dutch oven to the heat and add garlic, tomatoes and oregano.  Cook about 30 minutes.  Add the wine and cook until almost evaporated, scraping the browned bits into the liquid.  It should take about a minute for it to reduce.  Add broth and replace the chicken skin side up. 

Bring the pot to a boil and reduce to a simmer.  Cover and cook for 15 minutes.  Add salt and pepper, replace the lid and cover and simmer until chicken is cooked 10-15 minutes.  Stir in the lemon juice

In a large saucepan, combine 4 1/2 c water, 1 1/2 t salt and 1 1/4 t pepper and bring to a boil.  Whisk constantly and add cornmeal.  Reduce heat to medium low and continue whisking until polenta has thickened.  This should take about 20-25 minutes.  Whisk in butter.

Serve together.

Nutritionals ( 4 servings): Cals: 556, Fat: 30, Carb: 32, Fiber: 3, Protein: 36