Chicken Stew W Polenta
Cozy up with a comforting bowl of Chicken Stew with Polenta—an irresistible blend of tender, seared chicken thighs simmered in a savory medley of aromatics, carrots, celery, and juicy tomatoes. Enhanced with fragrant thyme and a hint of garlic, this hearty stew delivers robust flavors that pair beautifully with creamy, buttery Parmesan polenta. Perfect for cool evenings or when you're craving a rustic meal, this recipe balances wholesome ingredients and classic cooking techniques for a dish that’s as satisfying as it is delicious. Ready in just over an hour, this one-pot wonder is a soul-warming dinner that serves up to four. Whether you're searching for "classic chicken stew recipes" or "how to make creamy polenta," this recipe is guaranteed to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 cup cornmeal (for polenta)
- 4 cups water (for polenta)
- 2 tablespoons unsalted butter
- 0.5 cup parmesan cheese, grated
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon black pepper. Sear the chicken in the pot for 3-4 minutes per side or until golden brown. Remove and set aside.
Lower the heat to medium and add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, and cook for an additional minute until fragrant.
Pour in the chicken broth and add the canned diced tomatoes with their juices. Stir to combine.
Return the chicken thighs to the pot and add the thyme sprigs and bay leaf. Bring the stew to a gentle simmer.
Cover partially and let it simmer for 25-30 minutes, occasionally stirring, until the chicken is tender and the flavors have melded together.
While the stew is cooking, prepare the polenta. In a medium saucepan, bring 4 cups of water to a boil.
Gradually whisk in the cornmeal, reducing the heat to low. Cook for 25-30 minutes, stirring frequently, until the polenta thickens and becomes creamy.
Stir in the unsalted butter and grated Parmesan cheese. Season to taste with salt and pepper.
Once the stew is done, remove the thyme sprigs and bay leaf. Adjust seasoning with additional salt and pepper, if needed.
To serve, spoon a generous amount of polenta onto each plate and top with the chicken stew. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1001 mg | 21% | |
*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.
