Chicken with Tomatoes Olives Over Polenta
Savor the vibrant Mediterranean flavors of Chicken with Tomatoes Olives Over Polenta, a comforting yet elegant dish perfect for weeknight dinners or intimate gatherings. Tender, juicy chicken thighs are simmered in a robust tomato-olive sauce infused with garlic, onions, and a hint of oregano, with optional white wine adding a delightful depth of flavor. This hearty entrée is served over a bed of rich, creamy polenta, made luxurious with butter and Parmesan cheese for a perfectly smooth texture. Garnished with fresh parsley, this recipe balances the savory richness of the chicken and polenta with the briny tang of Kalamata olives, creating a dish that's as beautiful as it is delicious. Simple to prepare and packed with bold flavors, it's a must-try meal that will bring a taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup dry white wine (optional)
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup cornmeal (for polenta)
- 4 cups water
- 2 tablespoons unsalted butter
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the diced tomatoes (with their juices), kalamata olives, white wine (if using), chicken broth, dried oregano, and red pepper flakes if desired. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the tomato-olive sauce. Cover the skillet and simmer over low heat for 20-25 minutes, or until the chicken is cooked through and tender.
While the chicken cooks, 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. Continue whisking for 2-3 minutes to avoid lumps.
Cook the polenta over low heat, stirring frequently with a wooden spoon, for 15-20 minutes or until thickened and creamy. Stir in the butter and grated Parmesan cheese, then season with a pinch of salt and pepper.
To serve, spoon the creamy polenta onto plates or bowls. Top with the chicken and the tomato-olive sauce. Garnish with chopped fresh parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 840 mg | 18% | |
*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.
