Braised Mediterranean Chicken with Polenta
Delight your senses with this Braised Mediterranean Chicken with Polenta, a hearty, flavor-packed dish that brings the bold tastes of the Mediterranean straight to your table. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce made with juicy diced tomatoes, briny kalamata olives, tangy capers, and fragrant herbs like oregano and thyme. Paired with a creamy, Parmesan-laced polenta, this recipe strikes the perfect balance between rustic comfort and elegant dining. Ideal for weeknight dinners or special occasions, this one-pot wonder not only satisfies but also impresses with its vibrant colors and Mediterranean flair. Serve it steaming hot, topped with a sprinkle of fresh parsley, and watch it become a household favorite. Perfect keywords include braised chicken, polenta recipe, Mediterranean flavors, and one-pot dinner!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes
- 2 cups chicken stock
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cornmeal (polenta)
- 4 cups water or chicken stock (for polenta)
- 2 tablespoons butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion and bell pepper for 5-7 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Stir in the canned diced tomatoes, chicken stock, kalamata olives, capers, oregano, thyme, and the remaining salt and black pepper. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Cover and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is tender and cooked through.
While the chicken is braising, prepare the polenta. In a medium saucepan, bring the water or chicken stock to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
Reduce the heat to low and cook the polenta, stirring frequently, for about 25-30 minutes, or until thick and creamy.
Stir in the butter and Parmesan cheese into the polenta, and adjust the seasoning with salt and black pepper to taste. Keep warm until ready to serve.
Once the chicken is done, taste the sauce and adjust the seasoning if necessary. Garnish the chicken with fresh parsley.
To serve, spoon a generous portion of polenta onto each plate and top with the braised chicken and sauce. Enjoy!
Nutrition Facts
Calories |
4072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 27.8 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 904 mg | 70% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
