Chicken with Tomato Sweet Fennel Sausage and Polenta
Elevate your dinner table with this comforting and flavorful Chicken with Tomato Sweet Fennel Sausage and Polenta recipe! Juicy, golden-browned chicken thighs and savory sweet fennel sausage come together in a rich, aromatic tomato sauce infused with garlic and oregano. This hearty main dish is served atop a bed of velvety polenta, made irresistibly creamy with butter and Parmesan cheese. Perfect for cozy family dinners or casual entertaining, this dish strikes the perfect balance between rustic Italian-inspired flavors and home-cooked warmth. Garnish with fresh parsley for a pop of color and brightness, and enjoy a meal that’s as comforting as it is elegant. Keywords: chicken thighs, sweet fennel sausage, tomato sauce, creamy polenta, Italian dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 links Sweet fennel sausage
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 cloves (minced) Garlic
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Polenta (coarse-ground cornmeal)
- 4 cups Water
- 2 tablespoons Butter
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for 2-3 minutes. Remove the chicken and set it aside on a plate.
Add the sweet fennel sausage to the same skillet and cook until browned on all sides, about 4-5 minutes. Remove the sausage and slice it into 1-inch pieces.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the crushed tomatoes, chicken broth, and dried oregano to the skillet. Stir to combine, then return the chicken thighs and sliced sausage back to the skillet. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 30 minutes, or until the chicken is fully cooked and tender.
While the chicken simmers, prepare the polenta. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for 20 minutes or until thick and creamy.
When the polenta is done, stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the chicken, sausage, and tomato sauce. Garnish with freshly chopped parsley if desired.
Enjoy your Chicken with Tomato Sweet Fennel Sausage and Polenta!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 434 mg | 33% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 893 mg | 19% | |
*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.
